with Charred Garlicky Greens & Lemon
Keep things simple yet delicious tonight, with tender chicken breast, seared to perfection! Serve it up alongside lemony garlic baby broccoli and zucchini, then add the perfect finishing touch by drizzling over a generous amount of our fragrant basil pesto. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the green beans in this recipe with zucchini due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Chicken breast
330 g
Zucchini
1
Baby broccoli
1
Garlic
2
Lemon
1
Basil pesto
1 packet
Olive oil
1 drizzle
• Trim baby broccoli and halve any thicker stalks lengthways.
• Thinly slice zucchini into sticks.
• Finely chop garlic.
• Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide seared chicken breast and charred garlicky greens between plates.
• Top chicken with basil pesto.
• Serve with any remaining lemon wedges. Enjoy!
372
kcal
Calories
1560
kJ
Energy (kJ)
21.4
g
Fat
3.1
g
of which saturates
3.9
g
Carbohydrate
1.4
g
of which sugars
3.9
g
Dietary Fibre
40.4
g
Protein
0
mg
Cholesterol
210
mg
Sodium
with Parmesan & Wholegrain Mustard
