Plant-Based Double Chick'n & Creamy Pesto Sauce

Name: Plant-Based Double Chick'n & Creamy Pesto Sauce with Herby Wedges & Apple Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 sachet garlic & herb seasoning; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet Plant-Based Mayonnaise; 1 packet plant-based basil pesto; 2 packet Plant-Based Crumbed Chicken; 1 packet flaked almonds; 1 apple; 1 carrot; 1 bag parsley; 2 potato

with Herby Wedges & Apple Salad

Get up to $200 off!

Who says eating plant-based is boring? It's time to get excited for our crumbed chick'n – we've paired it with herby baked wedges and an apple salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping!

Tags:

Easy Prep

•Plant Based

Allergens:

Almond

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

Plant-Based Mayonnaise

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)

2 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

apple

carrot

1 bag

parsley

potato

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)4912 kJ

Fat76.6 g

of which saturates6.8 g

Carbohydrate78.7 g

of which sugars17.2 g

Protein37.8 g

Sodium2191 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add apple, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto.

TIP: Toss the salad just before serving to keep the leaves crisp.

• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

TIP: Cook the chick'n in batches for best results!

• Toss salad to combine. • Divide plant-based chick'n, apple salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n and wedges. Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!