with Panzanella-Style Salad & Garlic Aioli
Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared chicken breasts, 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.*
Allergens
Utensils
Tags
Olive oil
Red pesto
1 packet
Bake-At-Home Ciabatta
0.5
Garlic
1 clove
Honey
0.5 tsp
Deluxe salad mix
1 bag
Garlic aioli
1 packet
Chicken thigh
1 packet
Italian herbs
1 sachet
Vinegar
0.5 tbs
Grated Parmesan cheese
0.5 packet
• Preheat oven to 200°C/180°C fan-forced. Place chicken thigh and red pesto in a large bowl. Season with salt and pepper, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a lined oven tray, pouring over any extra pesto from the pan. Bake chicken until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, tear bake-at-home ciabatta (see ingredients) into small chunks. Finely chop garlic. • Place torn ciabatta on a second 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.
• While croutons are baking, combine the vinegar, the honey and a drizzle of olive oil in a large bowl. Season to taste. • Add deluxe salad mix, grated Parmesan cheese (see ingredients) and croutons. Toss to coat.
• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any juices from oven tray. • Serve with garlic aioli. Enjoy!
2528
kJ
Energy (kJ)
39.2
g
Fat
6
g
of which saturates
22
g
Carbohydrate
6.6
g
of which sugars
3.8
g
Dietary Fibre
39.3
g
Protein
557
mg
Sodium
