Easy Red Pesto Chicken

Name: Easy Red Pesto Chicken with Panzanella-Style Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; ½ Bake-At-Home Ciabatta; 1 clove garlic; 1 sachet Italian herbs; 1 packet chicken breast; 1 packet red pesto; ½ tbs honey; drizzle vinegar (balsamic or white wine); 1 bag mixed salad leaves; 1 packet Parmesan cheese; 1 packet garlic aioli

with Panzanella-Style Salad & Garlic Aioli

4.5(8.7K)

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Calories

:

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Protein

:

42.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Under 30g carbs

Climate Superstar

Easy Prep

Allergens:

Gluten
Soy
Wheat
Milk
Almond
Eggs
May contain traces of allergens
Eggs
Milk
Sesame
Lupin
Almond
Hazelnut
Traces of Cashew
Walnut
Macadamia

Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared chicken, serve with a garlicky crouton-adorned salad, and you have a dish that brings the Italian vibes to the table. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

½

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 clove

garlic

1 sachet

Italian herbs

1 packet

chicken breast

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2518 kJ

Fat38.6 g

of which saturates6.7 g

Carbohydrate20.8 g

of which sugars6.1 g

Dietary Fibre2.7 g

Protein42.1 g

Sodium599 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 200°C/180°C fan-forced. • Tear bake-at-home ciabatta (see ingredients) into small chunks. • Finely chop garlic. • Place torn ciabatta on a lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. • Bake until golden, 8-10 minutes.

2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken to the pan and cook until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove pan from the heat and add red pesto, turning chicken to coat.

3

• Combine the honey and a drizzle of olive oil and the vinegar in a large bowl. Season to taste. • Add mixed salad leaves, shaved Parmesan cheese and croutons. Toss to coat.

4

• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!