with Charred Garlicky Greens & Lemon
Keep things simple yet delicious tonight, with tender plant-based crumbed chick'n, seared to perfection! Serve it up alongside lemony garlic baby broccoli and zucchini, then add the perfect finishing touch by drizzling over a generous amount of our fragrant basil pesto. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the green beans in this recipe with zucchini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Lemon
1
Garlic
2
Basil pesto
1 packet
Zucchini
1
Baby broccoli
1
Plant-Based Crumbed Chicken
300 g
Olive oil
1 drizzle
• Trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken and charred garlicky greens between plates. • Top plant-based chicken with basil pesto. Serve with any remaining lemon wedges. Enjoy!
500
kcal
Calories
2090
kJ
Energy (kJ)
27.6
g
Fat
3.4
g
of which saturates
36.9
g
Carbohydrate
2.8
g
of which sugars
10.3
g
Dietary Fibre
22.1
g
Protein
0
mg
Cholesterol
797
mg
Sodium
