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Plant-Based Double Chick'n & Creamy Pesto Sauce

Plant-Based Double Chick'n & Creamy Pesto Sauce

with Herby Wedges & Apple Salad

ALTERNATIVE PROTEIN
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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 PrepPlant Based
Allergens:Tree NutsGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

plant-based mayonnaise

1 packet

plant-based basil pesto

(ContainsTree NutsMay be present Egg, Milk)

2 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1

apple

1

carrot

1 bag

parsley

2

potato

Not included in your delivery

1

olive oil

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4886 kJ
Fat76.5 g
of which saturates6.8 g
Carbohydrate77.8 g
of which sugars17.6 g
Protein37.8 g
Sodium2191 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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 the best results.

4

• 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.