Herby Plant-Based Crumbed Chick'n & Pesto Potatoes
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Herby Plant-Based Crumbed Chick'n & Pesto Potatoes

Herby Plant-Based Crumbed Chick'n & Pesto Potatoes

with Fetta Salad

This dish gets a tick from every department. Its got tender PB chicken tenders spiced with our famous garlic and herb seasoning, crispy roast potatoes tossed with herby basil pesto and a bright fetta salad adding a little Mediterranean flair!

Tags:
Kid Friendly
Veggie
Allergens:
Gluten
Soy
Wheat
Milk
Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

cucumber

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1 sachet

garlic & herb seasoning

1 packet

Fetta Cubes

(Contains Milk;)

1 bag

salad leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

1

olive oil

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3292 kJ
Fat51.8 g
of which saturates6.6 g
Carbohydrate51.3 g
of which sugars9.7 g
Protein25.9 g
Sodium1686 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan forced. Cut potato into bite-sized chunks. • Place the potato on to a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, roughly chop tomato and cucumber.

3
3

• In a large bowl, combine plant-based crumbed chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

4
4

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil 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.

TIP: The chicken is cooked when it is no longer pink inside.

5
5

• Meanwhile, crumble fetta cubes. • In a medium bowl, combine salad leaves, tomato, cucumber, fetta and a drizzle of vinegar and olive oil. Season to taste.

6
6

• To the tray with roasted potatoes, add the basil pesto and toss to combine. • Divide herby chick'n, pesto potatoes and fetta salad between plates. • Serve with mayonnaise. Enjoy!