![[GFYF] Plant-Based Crumbed Chicken & Horseradish Sauce](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1012_W26_AU_R21534-3_MAIN_9_high-b7df6979.jpg)
[GFYF] Plant-Based Crumbed Chicken & Horseradish Sauce
with Balsamic Kale & Green Beans
- Almond
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things simple yet delicious tonight, with tender crumbed chick'n steak seared to perfection! Serve it up alongside balsamic kale, zucchini and green beans and add the finishing touch by serving it with a helping of horseradish sauce.
Ingredients
1 packet
Green Beans
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Kale
1
Zucchini
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• 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.
• While crumbed chick'n is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season to taste.
• Slice crumbed chick'n. • Divide plant-based crumbed chick'n, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!
