If you want a weeknight dinner that feels different to your usual chick'n in the pan, this is it! And thanks to a few shortcut ingredients, you'll whip up this delight of a dish without breaking a sweat.
This recipe is under 650kcal per serving.
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.
1
beetroot
1
potato
1
zucchini
1
brown onion
½ sachet
black peppercorns
1 clove
garlic
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
1
olive oil
½ cup
boiling water
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut potato and zucchini into bite-sized chunks. Slice brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, crush black peppercorns (see ingredients) using a mortar and pestle or in their sachet using a rolling pin. • Finely chop garlic.
• When the veggies have 15 minutes remaining, heat a large frying pan with enough olive oil to coat the 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.
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy. Add any pork resting juices, stirring until combined.
• To the roast veggie tray, add baby spinach leaves and a drizzle of vinegar. • Gently toss to combine.
• Divide roast veggie toss and chick'n between plates. • Spoon over peppercorn gravy. • Sprinkle with flaked almonds to serve. Enjoy!