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Mediterranean Recipes

Plant-Based Crumbed Chick'n & Salsa Verde

Plant-Based Crumbed Chick'n & Salsa Verde

Plant-Based Crumbed Chick'n & Salsa Verde

with Sautéed Chilli Greens & Lemon

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In this one-pan wonder, plant-based crumbed chick'n crisps up to perfection, created a foolproof protein for a fresh weeknight dinner. Team the tender chick'n with some garlic-chilli veggies and top it all off with a homemade salsa verde to serve.

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

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green Beans

1

Long Chilli

1 packet

Coriander

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Garlic

1

Lemon

2

Zucchini

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)1530 kJ

Calories367 kcal

Fat13.4 g

of which saturates1.8 g

Carbohydrate37.3 g

of which sugars4.4 g

Dietary Fibre10.5 g

Protein20.6 g

Sodium661 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped & make the salsa verde

1

• Thinly slice zucchini into sticks. Trim green beans. • Slice lemon into wedges. Finely chop garlic and coriander. Thinly slice long chilli (if using). • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of sugar and a generous squeeze of lemon juice. Season with salt and pepper. Set aside.

Cook the greens

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

Cook the chick'n

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

Finish & serve

4

• Divide crumbed chick'n and sautéed chilli greens between plates. • Top plant-based crumbed chick'n with salsa verde. Serve with any remaining lemon wedges. Enjoy!

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