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Carb Smart Olive-Stuffed Chicken
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Carb Smart Olive-Stuffed Chicken

Carb Smart Olive-Stuffed Chicken

with Farro Spinach Salad

Butterflied and stuffed to the brim with sundried tomato pesto and juicy olives. Spinach and farro get dressed in an elegant basil dressing!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Milk
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

30 g

Mixed Olives

(Contains Sulphites)

113 g

Baby Spinach

½ cup

Farro

(Contains Wheat)

7 g

Basil

1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Baby Tomatoes

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories720 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium820 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

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Cook farro
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Add farro, 1/4 tsp salt, and 3 cups water (dbl both for 4 ppl) to a medium pot. Cover, then bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 16-18 min. When farro is done, drain and set aside.

Prep
2

While farro cooks, thinly slice basil. Halve tomatoes. Drain, then roughly chop olives. Stir together olives and half the sun-dried tomato pesto in a small bowl.

Prep chicken
3

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken breast like a book. Season both sides with salt and pepper. Divide olive pesto mixture filling between each chicken breast, then fold closed.

Cook chicken
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.**

Make dressing
5

While chicken bakes, whisk together vinegar, remaining pesto, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

Finish and serve
6

Add spinach, tomatoes, basil and farro to the large bowl with dressing. Stir to combine. Divide farro salad and stuffed chicken between plates.

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