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Mediterranean Recipes

Roast Plant-Based Crumbed Chicken & Red Pesto

Roast Plant-Based Crumbed Chicken & Red Pesto

Roast Plant-Based Crumbed Chicken & Red Pesto

with Balsamic Green Bean Salad

Get up to $200 off!

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!

Tags:

Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Almond

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 Time45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Crumbed Chicken

2 packet

Green Beans

1 packet

rocket leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Red Pesto

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3523 kJ

Calories842 kcal

Fat38.2 g

of which saturates5.1 g

Carbohydrate76.3 g

of which sugars10.7 g

Dietary Fibre19.5 g

Protein66.3 g

Sodium1498 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• 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.

2

• 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!

3

• 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.

4

• 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!

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