Red Pesto Chicken with Mediterranean Roast Veggie Toss for Dinner
with Mediterranean Chicken Wraps for Lunch
- Milk
- Almond
- Gluten
- Wheat
- Eggs
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- May contain traces of allergens
- Soy
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Enjoy chicken breast and roast veggies with Mediterranean flavours for dinner, then knock up some tasty chicken wraps for lunch the next day. It’s two meals with the effort of one! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3290kJ Energy, 43.9g Fat, 6.2g Saturated Fat, 51g Carbohydrate, 4.3g Sugars, 42.9g Protein, 811mg Sodium.
Ingredients
2 unit
sweet potato
1 unit
red capsicum
1 unit
zucchini
1 packet
kalamata olives
3 clove
garlic
1 bunch
rosemary
½ unit
lemon
1 block
fetta cheese
(Contains: Milk;)
1 tub
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 packet
chicken breast
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 unit
cucumber
1 unit
tomato
4 unit
classic wraps
(Contains: Gluten, Wheat; May be present: Soy.)
2 tub
mayonnaise
(Contains: Eggs;)
Not included in your delivery
tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the red capsicum and zucchini into 2cm chunks. DTIP: Cut the veggies to the correct size so they cook in the allocated time. Place the sweet potato, capsicum, zucchini and kalamata olives on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast, tossing halfway through, until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Zest the lemon (see ingredients list) to get a good pinch. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. In a large bowl, combine the chicken, garlic, rosemary, lemon zest, a pinch of chilli flakes (if using) and a drizzle of olive oil. Season with salt and pepper. Toss to coat.
In a second large bowl, crumble 1/2 the fetta and add the red pesto (see ingredients list). Heat a large frying pan over a mediumhigh heat. Working in batches, add the chicken and cook until cooked through, 3-5 minutes (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside. Transfer to the bowl with the fetta and pesto and toss to coat. Repeat with the remaining chicken. When all the chicken is cooked, set aside 2 portions for tomorrow's lunch.
When the vegetables are done, transfer to a large bowl with the balsamic vinegar and 1/2 the baby spinach leaves. Season to taste with salt and pepper and toss to coat. Slice the lemon into wedges
Divide the Mediterranean roast veggie toss between plates and top with the red pesto chicken. Spoon over any sauce remaining in the bowl. Crumble over the remaining fetta and serve with the lemon wedges.
When you're ready to pack your lunch, slice the reserved chicken and divide between two microwavable containers. Slice the cucumber and tomato into half-moons. Divide 4 classic wraps, cucumber, tomato, mayonnaise and remaining baby spinach between two lunch packages. Refrigerate. At lunch, microwave the chicken in 30 second bursts until heated through. Top the wraps with mayo, baby spinach, cucumber, tomato and chicken. Season with salt and pepper, then roll up.
