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British Recipes

Seared Plant-Based Crumbed Chick'n & Mushroom Sauce

Seared Plant-Based Crumbed Chick'n & Mushroom Sauce

Seared Plant-Based Crumbed Chick'n & Mushroom Sauce

with Potato Mash & Baby Capsicum Salad

Up to 180$ + Free Treats / Extras for Life

Pile tasty chicken tenderloins on a bed of creamy potato mash: the best base for every dinner delight. And how about some salad for a side? Sounds good to me.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

High Protein

Allergens:

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Mushroom Sauce

1 packet

Chopped Potato

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1

Tomato

1 sachet

Savoury Seasoning

2

Baby Capsicum

Nutritional Values

Calories462 kcal

Energy (kJ)1930 kJ

Fat9.7 g

of which saturates1.7 g

Carbohydrate63.7 g

of which sugars8 g

Dietary Fibre10.8 g

Protein24.4 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Make the mash

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato in the boiling water over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain potato and return to saucepan. Add the butter and milk. Mash until smooth.

Cook the chicken

2

• While the potato is cooking, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken and savoury seasoning, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

3

• While the chicken is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper to taste.

4

• To a medium microwave-safe bowl, add mushroom sauce and microwave for 30 seconds or until heated through. • Divide potato mash, seared plant-based crumbed chicken and baby capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!

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