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Plant-Based Crumbed Chick'n & Balsamic Green Bean Salad

Plant-Based Crumbed Chick'n & Balsamic Green Bean Salad

Plant-Based Crumbed Chick'n & Balsamic Green Bean Salad

with Parmesan & Wholegrain Mustard

Get up to $200 off!

Just because a meal is simple, doesn't haven't to mean that It's lacking flavour! This plant-based Chick'n is packed with bold flavors, from the tender beef to the tangy dressing and wholegrain mustard. A perfect balance of taste in every bite!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Parmesan Cheese

1 packet

Wholegrain Mustard

2 packet

Green Beans

1 packet

Rocket

300 g

Plant-Based Crumbed Chicken

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3162 kJ

Calories756 kcal

Fat27.6 g

of which saturates6.7 g

Carbohydrate74.6 g

of which sugars8.8 g

Dietary Fibre19.3 g

Protein70.4 g

Sodium1716 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Prep & cook the green beans

1

• Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans, until tender, 4-5 minutes.
• Transfer to a bowl and allow to cool slightly.

Cook the rump

2

• 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.

Toss the salad

3

• To the bowl with green beans, add rocket and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.

Finish & serve

4

• Divide plant-based crumbed chick'n and balsamic green bean salad between plates.
• Garnish salad with Parmesan cheese. Serve with wholegrain mustard. Enjoy!

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