Seared Plant-Based Crumbed Chick'n & Mexican Black Beans
with Zesty Tomato-Cucumber Salad & Sour Cream
Calories
:
657 kcalProtein
:
38.7g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Gluten
- Soy
- Wheat
- Milk
Add some heat to pan-fried black beans with our picante Mexican Fiesta spice blend. To freshen things up, add some lemon zest to you standard side salad and plate it all up with our protein-of-choice; seared plant-based crumbed chicken!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Black Beans
1
Brown Onion
1
Cucumber
2
Garlic
1
Lemon
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Tomato
1 packet
Light Sour Cream
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- 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.
2
- Meanwhile, roughly chop tomato, cucumber and brown onion (see ingredients).
- Finely chop garlic.
- Zest lemon to get a pinch, then slice into wedges.
- Drain and rinse black beans.
3
- When the chick'n is cooked, wipe out the frying pan and return to medium high heat with a drizzle of olive oil.
- SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Cook onion and black beans until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
- Remove pan from heat, then add a splash of water and gently crush the beans with a potato masher or fork.
TIP: Add a splash of water if the beans look dry.
4
- In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.
- Divide seared plant-based crumbed chicken, Mexican black beans and zesty tomato-cucumber salad between plates.
- Drizzle over light sour cream and serve with any remaining lemon wedges. Enjoy!
