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Portuguese Recipes

Peri-Peri Plant-Based Crumbed Chick'n & Roast Rainbow Veg Toss

Peri-Peri Plant-Based Crumbed Chick'n & Roast Rainbow Veg Toss

Peri-Peri Plant-Based Crumbed Chick'n & Roast Rainbow Veg Toss

with Fetta & Smokey Aioli

Get up to $200 off!

Peri-peri seasoning meets tender chick'n in a quick and easy dinner combo. Jazz up your average roast veggie toss by crumbling over fetta cubes. You'll never skip the fetta addition ever again!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

330 g

Chicken Breast

1 packet

Fetta Cubes

1 sachet

Peri-Peri Seasoning

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Roasted Veggie Mix

1 packet

Smokey Aioli

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories793 kcal

Energy (kJ)3320 kJ

Fat30 g

of which saturates5.3 g

Carbohydrate64.5 g

of which sugars15.2 g

Dietary Fibre17.6 g

Protein62.4 g

Sodium1710 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, in a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Sprinkle with peri-peri seasoning turning to coat, until fragrant, 1 minute. • Transfer to a plate.

3

• Once roasted veggies are done, halve snacking tomatoes. • To tray with roasted veggies, add baby spinach leaves, snacking tomatoes and a drizzle of white wine vinegar to oven tray. Toss to coat and season to taste.

4

• Slice crumbed chick'n. • Divide peri-peri plant-based crumbed chick'n and roasted rainbow veg toss between plates. • Crumble fetta cubes over veggies. Serve with smokey aioli. Enjoy!

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