Plant-Based Crumbed Chick'n & Red Pesto
with Balsamic Green Bean Salad
- Gluten
- Soy
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Walnut
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.*
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
1 packet
Rocket
1 packet
Balsamic Vinaigrette Dressing
2 packet
Green Beans
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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.
• 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 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!
