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Australian Recipes

Seared Plant-Based Crumbed Chick'n & Mustardy Blistered Greens

Seared Plant-Based Crumbed Chick'n & Mustardy Blistered Greens

Seared Plant-Based Crumbed Chick'n & Mustardy Blistered Greens

with Flaked Almonds

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You've now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. The mustardy greens are proof of this mega flavour and when paired with some seared plant-based crumbed chick'n, this dish is truly divine.

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

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Baby Broccoli

1 packet

Dijon Mustard

1 packet

Flaked Almonds

1 packet

Green Beans

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soja, Hvede;)

Nutritional Values

Calories361 kcal

Energy (kJ)1510 kJ

Fat11.6 g

of which saturates1.3 g

Carbohydrate38 g

of which sugars4.9 g

Dietary Fibre12.1 g

Protein22.5 g

Sodium815 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Trim green beans. Finely chop garlic. • Pat salmon dry with paper towel and season generously both sides.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and beans, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large 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

• To the bowl with veggies, add Dijon mustard, the honey, a drizzle of balsamic vinegar and toss to combine. Season to taste. • Divide seared plant-based crumbed chicken and mustardy blistered greens between plates. • Top greens with flaked almonds. Enjoy!

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