Double Plant-Based Chick'n Tenders & Wedges

Name: Double Plant-Based Chick'n Tenders & Wedges with Burger Sauce & Avocado Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 Potato; 1 sachet Kiwi Spice Blend; 1 avocado; 1 tomato; 1 packet Slivered Almonds; 2 packet Plant-Based Chicken Style Tender; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); 1 packet burger sauce

with Burger Sauce & Avocado Salad

Get up to $175 off

A plant-based version of chick'n tenders, yes it can be done. A side of golden wedges to dip in a burger sauce (it’s great for the chick'n tenders too!) will make your mouth water in no time.

Tags:

Plant Based

Allergens:

Almond

•Gluten

•Soy

•Eggs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 sachet

Kiwi Spice Blend

avocado

tomato

1 packet

Slivered Almonds

(Contains: Almond; )

2 packet

Plant-Based Chicken Style Tender

(Contains: Gluten, Soy; )

1 packet

Mixed Salad Leaves

1 packet

burger sauce

(Contains: Eggs; )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)6079 kJ

Calories1453 kcal

Fat97 g

of which saturates12.1 g

Carbohydrate91.2 g

of which sugars13.3 g

Dietary Fibre12.9 g

Protein55.1 g

Sodium2282 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.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over Kiwi spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Cut tomato into wedges. • Roughly chop roasted almonds.

• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • In a large bowl, combine mixed salad leaves, avocado, tomato and a drizzle of vinegar and olive oil. Season with salt and pepper.