Easy Seared Plant-Based Crumbed Chick'n & Parsley Sauce
with Sweet Potato Wedges & Garlicky Broccoli
Once you try our recipe for creamy parsley sauce, you'll want to pour it on everything - starting with perfectly seared chicken breast, 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 550kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Light Cooking Cream
3
Garlic
1
Broccoli
1 packet
Parsley
2
Sweet Potato
1 sachet
Nan's Special Seasoning
Utensils
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!
