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Plant-Based Crumbed Chick'n & Mashed Potato
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Plant-Based Crumbed Chick'n & Mashed Potato

Plant-Based Crumbed Chick'n & Mashed Potato

with Garlic Veggies & Creamy Rosemary Sauce

We’ve teamed succulent plant-based crumbed chick'n with a creamy rosemary sauce to keep things super simple tonight. With a delicious mash and crisp veggies as the perfect sidekicks, you’ve got a classic meal that’s easy to love.

Tags:
Kid Friendly
Veggie
Allergens:
Milk
Gluten
Soja
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 Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

Potato

1

Baby Broccoli

1

Carrot

3

Garlic

1

Rosemary

1

Lemon

1

Plant-Based Crumbed Chicken

1

Light Cooking Cream

1

Vegetable Stock Powder

Not included in your delivery

1

olive oil

1

butter

1

milk

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Nutritional Values

Energy (kJ)2742 kJ
Calories655 kcal
Fat36.2 g
of which saturates15.6 g
Carbohydrate44.2 g
of which sugars9.3 g
Dietary Fibre11 g
Protein35.2 g
Sodium1137 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• While the potatoes are boiling, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Thinly slice carrot into half-moons. Finely chop garlic. Pick and finely chop rosemary. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the potatoes are boiling, trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Thinly slice carrot into half-moons. Finely chop garlic. Pick and finely chop rosemary. Slice lemon into wedges.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add baby broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes. • Add half the garlic and cook, tossing, until garlic is fragrant and veggies are tender, 1 minute. • Season with salt and pepper and set aside in a bowl. Cover to keep warm.

4

• Return the pan to medium-high heat with a drizzle of olive oil. Season chicken on both sides with salt, then add to the pan. • Cook until cooked through, 3-5 minutes each side. Transfer to a plate to rest.

TIP: The chicken is cooked through when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

5

• Return the frying pan to low heat with a drizzle of olive oil. Add the remaining garlic and rosemary and cook, stirring until fragrant, 1 minute. • Add light cooking cream, vegetable stock powder and any resting juices from the chicken and cook until slightly thickened, 1-2 minutes. • Season to taste with salt and pepper and a squeeze of lemon juice. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return the frying pan to low heat with a drizzle of olive oil. Add the remaining garlic and rosemary and cook, stirring until fragrant, 1 minute. • Add light cooking cream, vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Season to taste with salt and pepper and a squeeze of lemon juice.

6

• Divide mashed potato, chicken breast and garlic veggies between plates. • Spoon over the creamy rosemary sauce. Serve with the lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide mashed potato, plant-based chick'n and garlic veggies between plates. • Spoon over the creamy rosemary sauce. Serve with the lemon wedges. Enjoy!

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