Chicken, White Bean & Roast Veggie Stew
with Plant-Based Pesto & Garlicky Croutons
Chicken & roasted veg topped with two of our trusty seasonings, adds a rich and caramelised depth of flavour to this vibrant plant-based stew. Top it off with croutons for some crunch, and a dollop of bright and herby basil pesto to tie everything together.
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.
Ingredients
1
Capsicum
1
zucchini
1
Tomato
1 packet
Cannellini Beans
2 clove
Garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
Nan's Special Seasoning
1 sachet
Garlic & Herb Seasoning
1 packet
passata
½ packet
vegetable stock pot
1 packet
baby spinach leaves
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
chicken breast
Not included in your delivery
olive oil
1 cup
water
½ tbs
brown sugar
20 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into large chunks. Thickly slice zucchini into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain and rinse cannellini beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Cut chicken breast into 2cm chunks.
• Place garlic and ciabatta on a second lined oven tray. Add a generous drizzle of olive oil and a pinch of salt. Toss to coat. • Bake until golden, 5-7 minutes.
• When the veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add cannellini beans, stirring occasionally, until starting to brown, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock pot (see ingredients), the water, brown sugar and plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes
• Add roasted veggies and baby spinach leaves to the saucepan. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.
• Divide chicken, white bean and roast veggie stew between bowls. • Drizzle with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!