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Mediterranean Recipes

Plant-Based Crumbed Chick'n & Red Pesto

Plant-Based Crumbed Chick'n & Red Pesto

Plant-Based Crumbed Chick'n & Red Pesto

with Balsamic Green Bean Salad

Get up to $200 off!

Plat-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

Tags:

Calorie Smart

Allergens:

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 Time45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

2 packet

Green Beans

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Red Pesto

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2250 kJ

Calories537 kcal

Fat29.3 g

of which saturates3.2 g

Carbohydrate42.3 g

of which sugars8.8 g

Dietary Fibre12.4 g

Protein22.9 g

Cholesterol0 mg

Sodium839 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Cook the plant-based crumbed chicken

1

• 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.

Prep the green beans

2

• Trim green beans.

Cook the green beans

3

• 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.

Finish & serve

4

• 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!

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