Sage & Garlicky Plant-Based Crumbed Chicken

Name: Sage & Garlicky Plant-Based Crumbed Chicken with Creamy Bacon Potatoes & Apple Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; ½ lemon; 1 bag sage; 1 bag mixed salad leaves; 1 packet Plant-Based Crumbed Chicken; 1 sachet garlic & herb seasoning; ½ packet panko breadcrumbs; 1 packet diced bacon; ½ apple; 1 packet Mustard Mayo; 2 potato; 1 drizzle vinegar (balsamic or white wine)

with Creamy Bacon Potatoes & Apple Salad

Get up to $200 off!

The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and sage crumb to take your plant-based crumbed chicken to the next level!

Allergens:

Gluten

•Soja

•Wheat

•Egg

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 Time

DifficultyEasy

Ingredients

Serving amount

lemon

1 bag

sage

1 bag

mixed salad leaves

1 packet

Plant-Based Crumbed Chicken

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

1 packet

diced bacon

apple

1 packet

Mustard Mayo

potato

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3655 kJ

Fat47.1 g

of which saturates6.9 g

Carbohydrate74.2 g

of which sugars14.6 g

Protein31.4 g

Sodium1915 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Thinly slice apple (see ingredients). Pick sage and finely chop. • In a medium bowl, add apple and mixed salad leaves. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add plant-based crumbed chicken and toss to coat. Set aside.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.

• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add panko breadcrumbs (see ingredients), sage and lemon zest and cook, stirring until golden brown, 3-4 minutes. Transfer to a bowl and season to taste.

• Wipe out pan and return to 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.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to the bowl with the potatoes. • Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat. • To the bowl with the apple and salad leaves, add a drizzle of vinegar and olive oil, toss to coat.

• Divide the chick'n, creamy bacon potatoes and salad between plates. • Top the chick'n with the sage crumbs. Serve with any remaining lemon wedges. Enjoy!