Seared Plant-Based Crumbed Chick'n & Mustardy Blistered Greens
with Flaked Almonds
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.
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
1
Baby Broccoli
1 packet
Dijon Mustard
1 packet
Flaked Almonds
1 packet
Green Beans
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
