Basil Pesto Chicken
with Roast Veggie Toss & Pepitas
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Pop some veg in the oven, sear some tender chicken steaks and you'll have a delight of a dinner. We've swapped potatoes with a bright roast veggie toss to keep the crunch and flavour up and the carbs down. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
beetroot
1
zucchini
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk)
1
brown onion
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thin wedges. Cut carrot and zucchini into bite-sized chunks. Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Season pork with salt and pepper. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover and rest for 5 minutes.
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine. Season to taste. • Slice chicken. Divide chicken and roast veggie toss between plates. • Top chicken with basil pesto. Garnish with pepitas to serve. Enjoy!
