British Plant-Based Crumbed Chicken & Gravy

Name: British Plant-Based Crumbed Chicken & Gravy with Pumpkin-Potato Toss & Garlic Greens
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 packet Plant-Based Crumbed Chicken; 1 sachet Nan's Special Seasoning; 1 Pumpkin; 1 Potato; 1 sprig Rosemary; 1 packet Green Beans; 1 packet Silverbeet; 2 clove Garlic; 20 g butter; 1 sachet gravy granules; ½ cup boiling water

with Pumpkin-Potato Toss & Garlic Greens

Get up to $200 off!

Spend less time in the kitchen with tonight's chicken, which has already been slow-cooked for you! Simply pop it in the oven to roast, then whip up the colourful and comforting sides, plus a rich gravy for the finishing touch.

Tags:

Kid Friendly

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Sulphites

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 Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 sachet

Nan's Special Seasoning

Pumpkin

Potato

1 sprig

Rosemary

1 packet

Green Beans

1 packet

Silverbeet

2 clove

Garlic

1 sachet

gravy granules

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

½ cup

boiling water

Nutritional Values

Energy (kJ)3809 kJ

Calories910 kcal

Fat27.8 g

of which saturates9 g

Carbohydrate108.7 g

of which sugars23.8 g

Dietary Fibre24.1 g

Protein74.5 g

Sodium2086 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• Cut pumpkin and potato into bite-sized chunks. • Pick and finely chop rosemary. • Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, trim green beans. Roughly chop silverbeet. • Finely chop garlic.

• When veggies have 10 minutes remaining, boil the kettle. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook green beans, stirring, until tender, 4-5 minutes. • Add garlic and silverbeet and cook, until fragrant and wilted, 1 minute. Season to taste.

• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and brisket juices, whisking, until smooth, 1 minute.

• Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken, garlic greens, pumpkin and potato between plates. • Pour over gravy to serve. Enjoy!