Roast Plant-Based Crumbed Chicken & Red Pesto
with Balsamic Green Bean Salad
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- May contain traces of allergens
Roast 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!
Ingredients
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
2 packet
Green Beans
1 packet
rocket leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
Not included in your delivery
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.
• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• 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!
