Easy Seared Plant-Based Crumbed Chick'n & Parsley Sauce

Name: Easy Seared Plant-Based Crumbed Chick'n & Parsley Sauce with Sweet Potato Wedges & Garlicky Broccoli
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Light Cooking Cream; 3 Garlic; 1 Broccoli; 1 packet Parsley; 2 Sweet Potato; 1 sachet Nan's Special Seasoning; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil

with Sweet Potato Wedges & Garlicky Broccoli

Up to 180$ + Free Treats / Extras for Life

Once you try our recipe for creamy parsley sauce, you'll want to pour it on everything - starting with perfectly seared plant-based crumbed chick'n, which we've teamed with the best kind of veggies for a meal that will have everyone wiping their plates clean.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

•Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

Garlic

Broccoli

1 packet

Parsley

Sweet Potato

1 sachet

Nan's Special Seasoning

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories564 kcal

Energy (kJ)2360 kJ

Fat26.7 g

of which saturates9.6 g

Carbohydrate50.4 g

of which sugars9.7 g

Dietary Fibre14.3 g

Protein26.8 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley leaves. Chop broccoli (including the stalk!) into small florets.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer broccoli to a bowl. Season to taste. Cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • In the last minute of cook time, add the remaining garlic and Nan's special seasoning and cook, stirring, until fragrant. • Reduce heat to low and remove excess oil, then stir in light cooking cream and parsley until slightly thickened, 1-2 minutes. Season with pepper.

• Slice seared crumbed chicken if preferred. • Divide plant-based crumbed chick'n, sweet potato wedges and garlicky broccoli between plates. • Top chick'n with creamy parsley sauce to serve. Enjoy!