Plant-Based Crumbed Chick'n & Red Pesto

Name: Plant-Based Crumbed Chick'n & Red Pesto with Balsamic Green Bean Salad
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 olive oil; 1 Plant-Based Crumbed Chicken; 2 Green Beans; 1 Rocket; 1 Balsamic Vinaigrette Dressing; 1 Red Pesto

with Balsamic Green Bean Salad

Get up to $200 off!

Plant-based crumbed chick'n served with a vibrant red pesto sauce and a tangy balsamic green bean salad is on the menu tonight. With a perfect balance of savoury, fresh and zesty flavours, this one comes from our kitchen with love, right into yours!

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

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

•Veggie

Allergens:

Gluten

•Soja

•Wheat

•Milk

•Almond

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 Time45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Plant-Based Crumbed Chicken

Green Beans

Rocket

Balsamic Vinaigrette Dressing

Red Pesto

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2425 kJ

Calories580 kcal

Fat30.6 g

of which saturates3.7 g

Carbohydrate38.6 g

of which sugars8.7 g

Dietary Fibre11.6 g

Protein34.4 g

Sodium799 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. • Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While lamb is roasting, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool.

• To the bowl with green beans, add rocket and balsamic vinaigrette dressing. Toss to combine and season. • Thinly slice lamb. • Divide roast lamb rump and balsamic green bean salad between plates. Top lamb with red pesto to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • To bowl with green beans, add rocket and balsamic vinaigrette dressing. Toss to combine and season. • Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken and balsamic green bean salad between plates. Top plant-based crumbed chicken with red pesto. Enjoy!