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Australian Recipes

Pesto-Crusted Chick'n & Apple Salad

Pesto-Crusted Chick'n & Apple Salad

Pesto-Crusted Chick'n & Apple Salad

with Roast Potato Chunks

Up to 180$ + Free Treats / Extras for Life

In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy plant-based crumbed chick'n, while also helping the Parmesan crust to stick. Serve it all up with a couple of colourful sides to balance out the richness.

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

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

Tags:

Under 30g carbs

•Kid Friendly

•Calorie Smart

•Under 40g carbs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

1 packet

Slaw Mix

1 packet

Parmesan Cheese

1 packet

Creamy Pesto Dressing

2

Potato

1

Red Apple

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Nutritional Values

Energy (kJ)3000 kJ

Calories716 kcal

Fat28.7 g

of which saturates5.4 g

Carbohydrate78.4 g

of which sugars11.7 g

Dietary Fibre13.5 g

Protein30.4 g

Cholesterol0 mg

Sodium937 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Cook the plant-based crumbed chicken

1

• 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 and cover to keep warm.

Roast the potato

2

• Meanwhile, cut potato into bite-sized chunks.
• Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.

Make the salad

3

• Meanwhile, roughly chop apple (see ingredients).
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and slaw mix, tossing to combine. Season to taste.

Little cooks: Take the lead by tossing the salad!

Finish & serve

4

• Divide plant-based crumbed chick'n, roast potato chunks and apple salad between plates.

• Serve with remaining creamy pesto dressing. Enjoy!

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