Double Plant-Based Chick'n Tenders & Wedges
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Double Plant-Based Chick'n Tenders & Wedges

Double Plant-Based Chick'n Tenders & Wedges

with Burger Sauce & Avocado Salad

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

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1 sachet

Classic Roast Seasoning

1

avocado

1

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 Soy; )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)6099 kJ
Calories1457 kcal
Fat96.9 g
of which saturates12.1 g
Carbohydrate90.2 g
of which sugars8.2 g
Dietary Fibre12.6 g
Protein54.9 g
Sodium2372 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

1
1

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

2
2

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

3
3

• 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.

4
4

• Divide plant-based chick'n tenders, spiced wedges and avocado salad between plates. • Sprinkle almonds over salad. Serve with burger sauce. Enjoy!