Seared Plant-Based Crumbed Chick'n & Mushroom Sauce
with Potato Mash & Baby Capsicum Salad
Pile tasty chicken tenderloins on a bed of creamy potato mash: the best base for every dinner delight. And how about some salad for a side? Sounds good to me.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Mushroom Sauce
(Contains: Gluten, Milk, Wheat; May be present: Soy.)
1 packet
Chopped Potato
1
Tomato
1 sachet
Savoury Seasoning
2
Baby Capsicum
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato in the boiling water over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain potato and return to saucepan. Add the butter and milk. Mash until smooth.
• While the potato is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken and savoury seasoning, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• While the plant-based crumbed chicken is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper to taste.
• To a medium microwave-safe bowl, add mushroom sauce and microwave for 30 seconds or until heated through. • Divide potato mash, seared plant-based crumbed chicken and baby capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!
