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Lemon Pepper Plant-Based Crumbed Chick'n & Garlicky Kale Toss
Lemon Pepper Plant-Based Crumbed Chick'n & Garlicky Kale Toss

Lemon Pepper Plant-Based Crumbed Chick'n & Garlicky Kale Toss

with Parmesan & Walnuts

The doctor called and said you need a daily dose of greens so We've answered! Team lemon pepper plant-based crumbed chick'n with garlicky kale and green beans and for a tad extra crunch, a sprinkling of walnuts. Speedy and super tasty, you'll really enjoy this one, It's doctor's orders!

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

Tags:
Under 30g carbs
•Calorie Smart
•Under 40g carbs
•Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat
•Walnut

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Garlic

1 packet

Green Beans

2

Kale

1 sachet

Lemon Pepper Seasoning

1

Lemon

1 packet

Parmesan Cheese

(Contains: Milk;)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Nutritional Values

Energy (kJ)1980 kJ
Calories473 kcal
Fat20.5 g
of which saturates4.4 g
Carbohydrate39.5 g
of which sugars5.9 g
Dietary Fibre14.7 g
Protein28.2 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Roughly chop kale, discarding any larger pieces of stalk. Trim and halve green beans. Roughly chop walnuts. • Finely chop garlic. Slice lemon into wedges.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.

3

• Wipe out the frying pan and return to medium-high heat with enough olive oil to coat base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and sprinkle with lemon pepper spice blend.

4

• Slice plant-based crumbed chick'n if preferred. • Divide lemon pepper plant-based crumbed chick'n and garlicky kale toss between plates. • Sprinkle walnuts and Parmesan cheese over kale. Serve with any remaining lemon wedges. Enjoy!

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