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Superquick Caribbean Plant-Based Crumbed Chick'n & Rice

Superquick Caribbean Plant-Based Crumbed Chick'n & Rice

Superquick Caribbean Plant-Based Crumbed Chick'n & Rice

with Chilli Pineapple Salsa & Coconut Mayo

Get up to $200 off!

This Caribbean fusion of flavours are sure to please your taste buds, with a spicy pineapple salsa and golden crumbed chick'n to complement a bed of fluffy basmati rice. You'll quickly be transported to your happy place.

Tags:

Air Fryer Friendly

Allergens:

Soy

•Gluten

•Wheat

•Milk

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Microwavable Basmati Rice

(Contains: Soy; May be present: Eggs.)

1 sachet

Chilli Flakes

1 packet

Coconut Sweet Chilli Mayonnaise

1 packet

Coriander

1

Cucumber

1 tin

Pineapple Slices

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3490 kJ

Calories834 kcal

Fat40.5 g

of which saturates9 g

Carbohydrate90.7 g

of which sugars18.9 g

Dietary Fibre8.7 g

Protein24.6 g

Cholesterol0 mg

Sodium735 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Cook the plant-based crumbed chicken

1

• 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.

• Transfer to a paper towel-lined plate. Season with salt and pepper.

Heat the rice

2

• Microwave basmati rice until steaming, 2-3 minutes.
• Stir through the butter. Season with salt and pepper.
• Divide between serving bowls. Cover to keep warm.

Toss the salsa

3

• Meanwhile, roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple.
• In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season to taste.

Finish & serve

4

• Slice plant-based crumbed chicken if preferred.
• Divide rice and chilli pineapple salsa between bowls. Top with crumbed fish and coconut sweet chilli mayonnaise.
• Tear over coriander to serve. Enjoy!

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