[GFYF] Plant-Based Crumbed Chicken & Basil Pesto
with Charred Garlicky Greens & Lemon
Tags:
Under 30g carbs
Allergens:
Milk
•Cashew
•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 Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Lemon
2
Garlic
1 packet
Basil Pesto
1 packet
Green Beans
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
Cooking Steps
1
• Trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic. Slice lemon into wedges.
2
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
3
• 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.
4
• Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken and charred garlicky greens between plates. • Top plant-based crumbed chicken with basil pesto. Serve with any remaining lemon wedges. Enjoy!
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