Plant-Based Chick'n Tenders & Cucumber Slaw
with Herby Wedges & Smokey 'Aioli'
If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be more than satisfied! They get lovely and golden in the pan and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.
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.
Ingredients
2
potatoes
1 sachet
garlic & herb seasoning
1
cucumber
½
apple
1 bag
slaw mix
2 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber into half-moons. • Thinly slice apple (see ingredients) into wedges. • In a large bowl, combine cucumber, apple, slaw mix, a drizzle of the vinegar and half the plant-based smokey aioli. Season to taste.
• When wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the 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.
• Divide plant-based chick'n tenders, cucumber slaw and herby wedges between plates. • Serve with remaining plant-based smokey aioli. Enjoy!