Sage & Garlicky Plant-Based Crumbed Chicken
with Creamy Bacon Potatoes & Apple Salad
The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and sage crumb to take your plant-based crumbed chicken to the next level!
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.
Ingredients
½
lemon
1 bag
sage
1 bag
mixed salad leaves
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 sachet
garlic & herb seasoning
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
½
apple
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
2
potato
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Thinly slice apple (see ingredients). Pick sage and finely chop. • In a medium bowl, add apple and mixed salad leaves. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add plant-based crumbed chicken and toss to coat. Set aside.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.
• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add panko breadcrumbs (see ingredients), sage and lemon zest and cook, stirring until golden brown, 3-4 minutes. Transfer to a bowl and season to taste.
• Wipe out pan and return to medium-high heat with enough olive oil to coat the base. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to the bowl with the potatoes. • Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat. • To the bowl with the apple and salad leaves, add a drizzle of vinegar and olive oil, toss to coat.
• Divide the chick'n, creamy bacon potatoes and salad between plates. • Top the chick'n with the sage crumbs. Serve with any remaining lemon wedges. Enjoy!