Cherry-Glazed BBQ Plant-Based Chicken & Fries
with Charred Corn Salsa & Aioli
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
1 packet
Potato Fries
(Contains: Sulphites; May be present: Sulphites)
1
Tomato
1 tin
Sweetcorn
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
1 packet
baby leaves
1 sachet
BBQ Seasoning
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
2
Spring Onion
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Nutrition Values
Cooking Steps
• In a medium bowl, combine plant-based chicken style tenders, barbeque seasoning and a drizzle of olive oil. • 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. • Transfer to a paper towel-lined plate.
• Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Thinly slice spring onion. Roughly chop tomato and baby leaves. • Add spring onion, tomato, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl with the charred corn. Season. TIP: Cover the pan with a lid if the corn kernels are "popping" out. Little cooks: Take the lead by combining the ingredients for the salsa!
• When plant-based chicken are done, add cherry sauce to baking dish, turning drumsticks to coat. • Divide cherry-glazed barbeque plant-based chicken, fries and charred corn salsa between plates. Spoon over any remaining glaze from baking dish. • Serve with garlic aioli. Enjoy!
