Shortcut Plant-Based Crumbed Chick'n & Cheesy Corn
with Potato Fries & Tomato Relish
Calories
:
963 kcalProtein
:
42.3g proteinPreparation Time
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Soy
Dinner comes together in a flash with just six ingredients, starring a crispy, easy plant-based crumbed chicken alongside golden potato fries. A side of cheesy sweet corn cob and a dollop of tangy tomato relish bring the ultimate balance of crunch, comfort and flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1
Cheddar Cheese
(Contains: Milk)
2
Corn
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
20 g
softened butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Baking Dish
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, place the corn cobs in a baking dish and top with the softened butter. Season with salt.
- Roast until tender and slightly charred, 15-20 minutes.
- In the last 5 minutes of cook time, sprinkle with Cheddar cheese and roast until melted and golden.
3
- 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.
4
- Divide potato fries, easy crumbed plant-based chicken and cheesy corn between plates. Serve with tomato relish. Enjoy!
