Aussie Plant-Based Crumbed Chick'n & Roast Veggie Toss

Name: Aussie Plant-Based Crumbed Chick'n & Roast Veggie Toss with Garlic Yoghurt & Pine Nuts
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 brown onion; 1 tomato; 1 beetroot; 1 bag kale; 2 clove garlic; 1 packet Plant-Based Crumbed Chicken; 1 drizzle white wine vinegar; 1 packet pine nuts; 1 packet Greek-style yoghurt; 1 sachet Aussie spice blend

with Garlic Yoghurt & Pine Nuts

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They say to eat the rainbow, so we’ve created this colourful plate full of veggie goodness. Top with Aussie-spiced plant-based chick'n, plus a mix of creamy and crunchy toppings for a meal that keeps the carbs down, and the flavour up!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

•Pine Nut

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

brown onion

tomato

beetroot

1 bag

kale

2 clove

garlic

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2345 kJ

Fat31.1 g

of which saturates3.9 g

Carbohydrate45.5 g

of which sugars24.9 g

Protein23 g

Sodium1369 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. Roughly tear kale leaves, then discard the stems. Set kale aside. • Place carrot, onion, tomato and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until almost tender, 15-18 minutes. • Remove veggies from oven. Add kale and a pinch of salt to the tray. Gently toss to combine. Return to oven to roast until tender, a further 5-8 minutes.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oiland garlic over medium-high heat. • Cook until fragrant, 1 minute. Transfer to a small heatproof bowl.

• Add Greek-style yoghurt to garlic oil mixture. • Stir to combine, then season to taste. Set aside.

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add plant-based crumbed chicken, turning to coat. • 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. Transfer to a paper towel-lined plate.

• Add a drizzle of white wine vinegar to the tray with the roast veggies. • Gently toss to combine. Season to taste.

• Slice plant-based chicken. • Divide roast veggie toss between plates. Top with plant-based chicken (plus any resting juices!). • Spoon garlic yoghurt over chick'n. Sprinkle with pine nuts to serve. Enjoy!