with Panzanella-Style Salad & Garlic Aioli
Our rich red pesto transforms this fuss-free meal into an Italian feast. Teamed with tender chicken, plus a crouton-adorned salad for that crunch factor, you can't go wrong here! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken breast
1 packet
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
Vinegar
2 tsp
Grated Parmesan cheese
0.5 packet
Italian herbs
1 sachet
• Preheat oven to 200°C/180°C fan-forced. In a large bowl, combine chicken breast and red pesto. Season with salt and pepper, then turn to coat. • In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a lined oven tray, pouring over any remaining pesto. Bake until cooked through, 8-12 minutes.
• While the chicken is baking, tear bake-at-home ciabatta (see ingredients) into small chunks. Finely chop garlic. • In a medium bowl, combine ciabatta, garlic and Italian herbs. Drizzle with olive oil. Season, then toss to coat. • Spread out on a second lined oven tray. Bake until golden, 8-10 minutes.
• Meanwhile, combine vinegar, honey and a drizzle of olive oil in a large bowl. Season. • Add deluxe salad mix, grated Parmesan cheese (see ingredients) and croutons. Toss to coat.
• Slice red pesto chicken. Divide the panzanella-style salad between plates. Top with the chicken, spoon over any juices from the oven tray. • Serve with the garlic aioli.
2445
kJ
Energy (kJ)
34.5
g
Fat
4.6
g
of which saturates
22.7
g
Carbohydrate
7.5
g
of which sugars
4.4
g
Dietary Fibre
44.4
g
Protein
395
mg
Sodium
with Sweet Potato Wedges & Garlicky Broccoli
