Plant-Based Crumbed Chicken Tenders
with Dill Potato Salad & Garlicky Veggies
Winner, winner, plant-based dinner! You're going to love our new crumbed 'chicken', which gets all lovely and golden in the pan, and works a treat with the creamy potato salad and crisp and colourful veggies.
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
potato
1 bag
green beans
1
carrot
2 clove
garlic
1 bag
dill
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 bag
baby spinach leaves
2 packet
plant-based aioli
1 pinch
chilli flakes
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. • Meanwhile, trim green beans. Cut the carrot into thin sticks. Finely chop the garlic and dill. • Drain cooked potato and return to pan.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook green beans and carrot until tender, 4-5 minutes. Add garlic and baby spinach leaves and cook until wilted, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return frying pan to a medium-high heat with enough olive oil to coat the base. Cook plant-based chicken until just browned, 2-3 minutes each side. Transfer to a plate lined with paper towel. • Meanwhile, to the saucepan with the potato, add the dill, 1/2 the plant-based aioli and the chilli flakes (if using) to the potato. Gently toss to combine. Season to taste.
• Divide plant-based crumbed chicken tenders, dill potato salad and garlicky veggies between plates. • Serve with remaining aioli.