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.
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
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• Divide plant-based chick'n tenders, spiced wedges and avocado salad between plates. • Sprinkle almonds over salad. Serve with burger sauce. Enjoy!