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Sage & Garlicky Plant-Based Crumbed Chicken
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Sage & Garlicky Plant-Based Crumbed Chicken

Sage & Garlicky Plant-Based Crumbed Chicken

with Creamy Bacon Potatoes & Apple Salad

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

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

Not included in your delivery

1

olive oil

1 drizzle

vinegar (balsamic or white wine)

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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

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!

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