with Panzanella-Style Salad & Garlic Aioli
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.*
Allergens
Utensils
Tags
Olive oil
Bake-At-Home Ciabatta
0.5
Garlic
1 clove
Italian herbs
1 sachet
Chicken thigh
1 packet
Red pesto
1 packet
Honey
0.5 tbs
Vinegar
drizzle
Mixed salad leaves
1 bag
Parmesan cheese
1 packet
Garlic aioli
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Tear or cut bake-at-home ciabatta (see ingredients) into small chunks. • Place 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through (when it's no longer pink inside), 10-14 minutes each side. • Remove pan from heat and add red pesto, turning chicken to coat.
• While the chicken is cooking, combine the honey and a drizzle of olive oil and the vinegar in a large bowl. Season to taste. • Add mixed salad leaves, Parmesan cheese and croutons. Toss to coat.
• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!
2528
kJ
Energy (kJ)
39.2
g
Fat
6.9
g
of which saturates
20.8
g
Carbohydrate
6.1
g
of which sugars
41.5
g
Protein
602
mg
Sodium
