Baked pesto chicken
Ready in around 25 mins
- Energy: 2382kj (569Kcal)
- Protein: 53g
- Carbohydrate: 23g
- Fat: 26g
- Contains: Milk, Tree Nuts
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Before cooking:
Preheat oven to 210°C (fan bake)
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1. TO COOK THE PESTO CHICKEN AND POTATOES:
Line an oven tray with baking paper. Place the steamed baby potatoes on the tray, season with salt and spray with oil. Remove the free-range chicken breasts from their packaging, pat dry with a paper towel and place on the tray. Spoon the basil pesto on to each chicken breast. Season with salt and bake in the oven for 15-18 mins or until chicken is cooked through. Allow the chicken to rest before slicing.
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2. TO COOK THE SPRING GREENS:
Snap the woody ends off the asparagus and discard (they will naturally snap in the right place) and cut into bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the asparagus, season with salt and cook for 4-5 mins. Add the peas and cook for a further 1-2 mins. Remove from the heat and allow to cool for a couple of minutes.
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3. TO ASSEMBLE THE SPRING GREENS:
Place the spring greens in a salad bowl and pour in the citrus dressing. Add the rocket and toss gently to combine.
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TO SERVE:
Spoon citrus spring greens onto plates and top with sliced basil pesto chicken, pouring over any pan juices. Sprinkle with toasted pinenuts and serve with baby potatoes on the side.
- 1 pack of free-range chicken breasts
- 1 pack of steamed baby potatoes
- 1 pot of basil pesto
- 1 pot of citrus dressing
- 1 sachet of toasted pinenuts
- 1 bunch of asparagus
- 1 pot of peas
- 1 bag of rocket
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