HelloHero: Aussie Plant-Based Crumbed Chick'n & Parmesan Mash

Name: HelloHero: Aussie Plant-Based Crumbed Chick'n & Parmesan Mash with Veggies & Creamy Pesto Sauce
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 300 g Plant-Based Crumbed Chicken; 2 Potato; 1 packet Broccoli; 1 Carrot; 1 packet Parmesan Cheese; 1 packet Basil Pesto; 1 packet Light Cooking Cream; 1 sachet Aussie Spice Blend; 1 drizzle olive oil; 30 g butter; 2 tbs milk

with Veggies & Creamy Pesto Sauce

Get up to $200 off!

Succulent plant-based crumbed chick'n gets a boost of flavour with our popular Aussie spice blend! Serve up a side of creamy, cheesy mash plus garlicky green beans and carrot for a bright and tasty dinner that brings the flavour to the table.

We’ve replaced the green beans in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

•Veggie

Allergens:

Milk

•Cashew

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.

Preparation Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Plant-Based Crumbed Chicken

Potato

1 packet

Broccoli

Carrot

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Aussie Spice Blend

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Calories934 kcal

Energy (kJ)3910 kJ

Fat57.2 g

of which saturates22.8 g

Carbohydrate65.9 g

of which sugars12.9 g

Dietary Fibre17.3 g

Protein36.2 g

Cholesterol0 mg

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• 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.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot and broccoli florets, tossing, until
tender, 5-6 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.