Easy Panzanella-inspired Pesto Chicken Salad
with garlic aioliCalories
:Â
632 kcalProtein
:Â
45.2g proteinTotal
:Â
25 minutesDifficulty
:Â
EasyFamily Friendly
Protein Rich
Allergens:
- Cereals containing gluten
- Wheat
- Cashew nuts
- Nuts
- Milk
- Egg
- Mustard
- Milk
- Soya
- Cereals containing gluten
- Egg
- May contain traces of allergens
- Peanut
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.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
½ sachet(s)
Italian Herbs
1 unit(s)
Garlic
40 grams
Salad Leaves
1 sachet(s)
Tomato Pesto
(Contains: Cashew nuts, Nuts May be present: Peanut)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
125 grams
Cherry Tomatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
Nutrition Values
Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat35.9 g
of which saturates5.5 g
Carbohydrate32.4 g
of which sugars5.2 g
Dietary Fiber3.1 g
Protein45.2 g
Salt2.3 g
Potassium217.4 mg
Calcium8.8 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Tray
•Garlic Press
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Cut or tear the ciabatta into small chucnks and place onto a lined baking tray then toss with a drizzle of oil, salt and pepper, half the sachet of Italian herbs (per 2P) and the garlic.
- Bake in the oven until crispy and golden brown, 8-10 mins.
2
- Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (don't slice all the way through).
- Open it up like a book. Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a large pan over medium heat with a drizzle of oil.
- Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper.
- Cook until browned and cooked through, 3-6 mins each side. Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Remove pan from heat and add the pesto, turning chicken to coat.
4
- While the chicken is cooking, halve the tomatoes then add to a large bowl with the salad leaves, Italian style cheese and herby croutons.
- Toss to coat with olive oil and season to taste with salt and pepper.
5
- Remove the chicken from the pan and slice into thin strips.
6
- Divide warm salad between plates.
- Top with the chicken, spooning over any pan juices.
- Serve with garlic aioli.
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