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Australian Recipes

[GFYF] Plant-Based Crumbed Chicken & Basil Pesto

[GFYF] Plant-Based Crumbed Chicken & Basil Pesto

with Charred Garlicky Greens & Lemon

Get up to $200 off!

Tags:

Under 30g carbs

Allergens:

Milk

•Cashewnoten

•Gluten

•Soja

•Hvede

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

(Contains: Milk, Cashewnoten;)

1 packet

Green Beans

1

Baby Broccoli

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soja, Hvede;)

Nutritional Values

Calories476 kcal

Energy (kJ)1990 kJ

Fat23 g

of which saturates2.7 g

Carbohydrate39.8 g

of which sugars5 g

Dietary Fibre12.7 g

Protein23.5 g

Sodium797 mg

The average adult daily energy intake is 8700 kJ

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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