with Balsamic Kale & Green Beans
Keep things simple yet delicious tonight, with tender plant-based crumbed chick'n seared to perfection! Serve it up alongside balsamic kale, zucchini and green beans and add the finishing touch by serving it with a helping of horseradish sauce. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Flaked almonds
1 packet
Garlic
1
Green beans
1 packet
Horseradish Sauce
1 packet
Kale
1
Plant-Based Crumbed Chicken
300 g
Zucchini
1
Balsamic vinegar
1 drizzle
Olive oil
1 drizzle
• 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.
• While crumbed chick'n is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season to taste.
• Slice crumbed chick'n. • Divide plant-based crumbed chick'n, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!
2000
kJ
Energy (kJ)
479
kcal
Calories
24.1
g
Fat
2.6
g
of which saturates
39.3
g
Carbohydrate
6
g
of which sugars
13.6
g
Dietary Fibre
22.9
g
Protein
0
mg
Cholesterol
884
mg
Sodium
