Cheesy Capsicum Plant-Based Chicken Melts
with Roasted Veggies & Garlic Butter Broccoli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Rosemary
1 sachet
Classic Roast Seasoning
1
Broccoli
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
Potato
1
Carrot
Nutrition Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Pick rosemary leaves. • Place the veggies and a drizzle of olive oil on a lined oven tray. • Sprinkle over rosemary and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil, then season with salt and pepper. Add the plant-based chicken and toss to coat.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based chicken-style tenders until golden and heated through, 2-3 minutes on each side. • In the last minute of cook time, spread chargrilled capsicum relish over the chicken and sprinkle with shredded Cheddar cheese. Cover with a lid or foil so the cheese melts.
• While the chicken is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli, stirring, until softened, 5-6 minutes. • Add garlic and the butter and cook, tossing, until fragrant and well coated, 1 minute. Season to taste.
TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.
• Divide cheesy capsicum plant-based chicken melts, garlicky broccoli and roasted veggies between plates. Enjoy!
