The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
300 g
Plant-Based Crumbed Chicken
2
Potato
1 packet
Green Beans
1
Carrot
1 packet
Parmesan Cheese
1 packet
Basil Pesto
1 packet
Light Cooking Cream
1 sachet
Aussie Spice Blend
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes.
• Drain cooked potato, then return to the pan. Add the butter, milk and Parmesan cheese. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, slice carrot into thin sticks. Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrot and green beans, tossing, until tender, 4-5 minutes.
• Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle with Aussie spice blend and turning to coat.
• Transfer to a paper towel-lined plate.
• Return frying pan to medium heat.
• Add light cooking cream (see ingredients), basil pesto and any chicken resting juices. Stir to combine, then simmer until slightly thickened, 1-2 minutes.
• Season to taste, then remove pan from heat.
• Divide Aussie plant-based chicken, Parmesan mash and veggies between plates.
• Spoon creamy pesto sauce over chick'n and mash to serve. Enjoy!
Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!