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