Cheesy Hasselback Plant-Based Chick'n Tenders

Name: Cheesy Hasselback Plant-Based Chick'n Tenders with Courgette & Capsicum Traybake
Total time: 30 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 2 Potato; 1 Courgette; 1 Capsicum; ½ Totara Tasty Cheddar; 1 packet Plant-Based Chicken Style Tender; 1 sachet Kiwi Spice Blend; drizzle white wine vinegar

with Courgette & Capsicum Traybake

Get up to $175 off

Get ready for a bite of cheesy perfection! Juicy, golden plant-based chick'n tenders in a show-stopping smokey spice blend, topped with ooey gooey melted cheese. Nestled alongside tender courgette and sweet capsicum, this one-pan wonder is packed with bold flavours and minimal fuss.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Courgette

Capsicum

Totara Tasty Cheddar

(Contains: Milk; )

1 packet

Plant-Based Chicken Style Tender

(Contains: Gluten, Soy; )

1 sachet

Kiwi Spice Blend

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3422 kJ

Calories817 kcal

Fat44.5 g

of which saturates9.3 g

Carbohydrate66.1 g

of which sugars34.8 g

Dietary Fibre8.9 g

Protein35.5 g

Sodium1646 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and courgette into bite size chunks. Roughly chop capsicum. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Season plant-based chicken-style tenders generously with salt and pepper. • 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, sprinkle over Peri-Peri seasoning and Cheddar cheese. Cover with a lid or foil so the cheese melts. Transfer plant-based chicken to a paper towel-lined plate.

• When the veggies are done, add a drizzle of white wine vinegar and toss to combine. Season to taste.

• Slice plant-based chicken. • Divide courgette and capsicum traybake between plates. Top with cheesy peri peri plant-based chicken. Enjoy!

• If you've added a fancify bundle, thinly slice spring onion and slice lemon into wedges. Sprinkle over spring onion and squeeze over lemon juice. Serve with sour cream.