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Parsley pesto and capsicum chicken

with warm potato, sautéed onion and rocket salad

Ready in around 20 mins

RECIPE FACT:
Rocket belongs to the Brassicaceae family that is similar to broccoli, cauliflower, and kale.
Nutritional Info:
  • Energy: 3082kj (736Kcal)
  • Protein: 44g
  • Carbohydrate: 49g
  • Fat: 40g
  • Contains: Milk, Tree Nuts, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO MAKE THE WARM POTATO, ONION AND ROCKET SALAD:

    Peel the red onion and cut in half then thinly slice. Heat a drizzle of olive in a non-stick frying pan over a medium heat. Once hot add the onion and sauté for 4-5 mins to soften and slightly caramelize then stir in the steamed potatoes, add some more oil if needed and season with salt. Sauté for another 6-7 mins to colour the potatoes and heat through. Add to a serving dish, wipe out and reserve pan. Shake the balsamic and wholegrain mustard dressing and fold through the potato and onion mixture, add the rocket just before serving.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 1 cm strips. Cut the capsicum in half and remove all the seeds, then cut in into 1/2 cm slices. Heat a drizzle of olive oil in the frying pan on a medium-high heat. Add the chicken strips and cook for 1 min before turning, then cook for a further 4 mins. Add capsicum and cook for an additional 1 min. Turn off the heat and toss through the parsley and rocket pesto and season to taste.

  • TO SERVE:

    Spoon the warm potato, onion and rocket salad onto plates and top with parsley and rocket pesto chicken.

Ingredients In your box:
  • 1 pack of free-range chicken breast
  • 1 pack of steamed potatoes
  • 1 pot of parsley and rocket pesto
  • 1 pot of balsamic and wholegrain mustard dressing
  • 1 capsicum
  • 1 bag of rocket
  • 1 red onion

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