with Garlic Aioli
We're in our light and bright era this Summer, so only a salad will do. 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.* *We’ve replaced the red pesto in this recipe with basil pesto due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
0.5
Garlic
1 clove
Italian herbs
1 sachet
Chicken breast
1 packet
Basil pesto
1 packet
Snacking Tomatoes
0.5 punnet
Honey
0.5 tbs
Vinegar
drizzle
Mixed salad leaves
1 packet
Parmesan cheese
1 packet
Garlic aioli
1 packet
• 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.
• 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. • Cook chicken, turning, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • Remove pan from heat and add basil pesto, turning chicken to coat.
• While the chicken is cooking, halve snacking tomatoes (see ingredients). • In a large bowl, combine the honey and a drizzle of olive oil and vinegar. Season to taste. • Add mixed salad leaves, snacking tomatoes, Parmesan cheese and herby croutons. Toss to coat.
• Slice basil pesto chicken. • Divide panzanella-style salad between plates. Top with pesto chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!
2690
kJ
Energy (kJ)
42
g
Fat
7.7
g
of which saturates
26.3
g
Carbohydrate
3.4
g
of which sugars
4.2
g
Dietary Fibre
47.1
g
Protein
685
mg
Sodium
