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Australian Recipes

[Rainbow Plate] Crumbed Chick'n Tendies & Sesame Wedges

[Rainbow Plate] Crumbed Chick'n Tendies & Sesame Wedges

with Veggie Fries & Garlic Aioli

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Tags:

Family

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

1 packet

Garlic Aioli

1 sachet

Sesame Seeds

1

Zucchini

1

Carrot

1

Potato

1

Beetroot

1

Sweet Potato

Nutritional Values

Calories620 kcal

Energy (kJ)2590 kJ

Fat29.3 g

of which saturates2.7 g

Carbohydrate60.5 g

of which sugars15.7 g

Dietary Fibre14.7 g

Protein25 g

Sodium798 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, beetroot and carrot into fries. • Cut sweet potato and potato into wedges.

2

• Place potato wedges on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds (see ingredients), season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the sesame seeds and tossing the wedges.

3

• Meanwhile, place veggie fries on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help toss the veggie fries.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

5

• Season plant-based crumbed chicken with salt and slice into fingers.

6

• Divide crumbed chick'n tendies, sesame wedges and veggie fries between plates. Serve with garlic aioli. Enjoy!

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