Name: Plant-Based Crumbed Chicken Style Tender & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Kumara; 1 packet baby leaves; 300 g Plant-Based Crumbed Chicken Tenders; 2 packet Potato; 1 Carrot; 1 sachet Lemon Pepper Seasoning; 1 packet Creamy Pesto Dressing

HelloFresh

Recipes

Mediterranean Recipes

Plant-Based Crumbed Chicken Style Tender & Pesto Dressing

with Garlic Roast Veggie Salad

Get up to $175 off

Tags:

Mediterranean

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

1 packet

baby leaves

300 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy; )

2 packet

Potato

Carrot

1 sachet

Lemon Pepper Seasoning

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Nutrition Values

Calories812 kcal

Energy (kJ)3400 kJ

Fat41.6 g

of which saturates4.9 g

Carbohydrate76 g

of which sugars14.1 g

Dietary Fibre5.8 g

Protein30.5 g

Sodium2130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

• Meanwhile, combine the plain flour and a pinch of salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and lemon pepper spice blend. • Coat plant-based chicken style tender first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook plant-based chicken style tender in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the plant-based chicken style tender for best results.

• Divide garlic roast veggie salad and plant-based crumbed chicken style tender between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!