Cheesy Pesto Chicken with Cherry Tomato Salad
with garlicky broccoli & Parmigiano Reggiano
Chicken breast is a lean, versatile cut with a mild flavour and tender texture. It easily absorbs seasonings and suits many different cuisines!
Tags:
Calorie Smart
•Extra Veggies
•-30% carbs
•High Protein
Allergens:
Melk (inclusief lactose)
•Cashewnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 g
Broccoli
65 g
Red cherry tomatoes
1 piece
Chicken breast
½ piece
Garlic
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Green pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
20 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2713 kJ
Calories648 kcal
Fat46.3 g
Saturated Fat14.1 g
Carbohydrate5.8 g
Sugar3.5 g
Dietary Fiber7.4 g
Protein49.5 g
Salt1.2 g
Potassium623 mg
Calcium68.4 mg
Iron1.1 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.
Utensils
•Pan
•Fryingpan with lid
•Salad Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the broccoli.
- Cut the head of the broccoli into florets.
- Parboil the broccoli for 2 - 3 minutes, then drain and set aside.
- Meanwhile, halve the cherry tomatoes. Crush or mince the garlic.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the broccoli for 4 - 5 minutes, adding the garlic during the last 30 seconds.
- Grate half of the Parmigiano Reggiano directly over the broccoli, then cover with the lid and allow to melt for 2 - 3 minutes.
- In a salad bowl, combine the extra virgin olive oil and red wine vinegar with 0.5 tsp pesto per person.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side.
- Flip the chicken once more and spread with the rest of the pesto.
- Scatter over the Gouda, then cover with the lid and cook for 3 - 4 minutes, or until the cheese has melted.
4
- To the salad bowl, add the cherry tomatoes and mixed leaves, then toss well to combine with the dressing.
- Serve the chicken on plates with the salad and broccoli alongside.
- Grate the rest of the Parmigiano Reggiano directly over the broccoli.
