Ricotta and basil chicken
Ready in around 25 mins
- Energy: 2171kj (519Kcal)
- Protein: 53g
- Carbohydrate: 23g
- Fat: 20g
- Contains: Guten, Milk, Tree nuts, Sulphites
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BEFORE COOKING:
Preheat the oven to 210⁰c (fan bake).
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1. TO PREPARE AND COOK THE CHICKEN:
Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Spoon the basil and ricotta stuffing evenly onto the chicken. Sprinkle over the Parmesan crumb and spray with oil. Season with salt and bake in the oven for 17-18 mins or until the chicken is cooked through. Allow to rest for 1-2 mins before slicing into 3 pieces.
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2. TO PREPARE THE VEGETABLES:
Top and tail the green beans and cut the broccolini into small bite sized pieces. Remove the Italian parsley leaves from their stalks and roughly chop.
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3. TO PREPARE THE CHARRED VEGETABLES AND FREEKEH:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the beans and broccolini to the pan and cook for 3-4 mins stirring occasionally to create a char. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Add the freekeh to the pan with the peas and cook for 1-2 mins. Remove from the pan into a salad bowl, season with salt and pepper, pour in the lemon honey dressing and toss well to combine.
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TO SERVE:
Spoon charred greens and freekeh onto plates. Top with ricotta and basil chicken. Sprinkle over the parsley.
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- 1 pack of free-range chicken breasts
- 1 pack of steamed freekeh
- 1 pot of ricotta and basil stuffing
- 1 pot of lemon honey dressing
- 1 sachet of Parmesan crumb
- 1 bag of green beans
- 1 pot of peas
- 1 bag of broccolini
- 1 bag of curly parsley
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