Double Plant-Based Crumbed Chick'n
with Herby Fries & Pear Salad
Want a plant-based substitute for chicken that looks, cooks and tastes a lot like the real thing? Our crumbed chick'n is it! The tenders work wonderfully with the plant-based aioli - which is tasty for the whole family to enjoy.
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
1 bag
Potato Fries
1 sachet
garlic & herb seasoning
2 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1
carrot
1
pear
1 bag
spinach & rocket mix
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Drain any excess liquid. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat, with enough olive oil to coat the base. • When the oil is hot, cook plant-based crumbed chicken, in batches, until golden and heated through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add spinach & rocket mix, carrot and pear. Toss to coat.
• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based aioli. Enjoy!