with Panzanella-Style Salad & Garlic Aioli
Our flavourful red pesto transforms this fuss-free meal into an Italian feast. We've paired it with tender chicken and included a hearty salad and garlicky croutons to make a dinner everyone will love. *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
Italian herbs
1 sachet
Vinegar
2 tsp
Parmesan cheese
0.5 packet
• Preheat oven to 200°C/180°C fan-forced. In a large bowl, combine chicken breast and red pesto. Season with salt and pepper and set aside. • 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 and pour over any remaining pesto. • Bake until cooked through, 8-12 minutes. Set aside to rest.
• While 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 and season. Toss to coat. Spread out on a second lined oven tray and bake until golden, 8-10 minutes.
• Meanwhile, in a large bowl, combine vinegar, honey and a drizzle of olive oil. Season to taste. • Add deluxe salad mix, shaved Parmesan cheese (see ingredients) and croutons. Toss to coat.
• Slice red pesto chicken. Divide panzanella-style salad between plates and top with chicken. Spoon over any juices from the oven tray. • Serve with 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
8.8
g
Dietary Fibre
44.4
g
Protein
395
mg
Sodium
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with Sweet Potato Wedges & Garlicky Broccoli