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Pesto Chicken

Pesto Chicken

with Tomato-Cucumber Panzanella Salad
4.0(218)
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Calories
: 
472 kcal
Protein
: 
45g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Gluten
  • Barley
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

680 g

Chicken Breasts

2 unit

Tomato

400 g

Mini Cucumber

¼ cup

Basil Pesto

(Contains: Milk, Soy)

1 unit

Demi Baguette

(Contains: Gluten, Barley)

2 clove

Garlic

14 g

Parsley

2 tbsp

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

unit

Oil*

/ per serving
Calories472 kcal
Energy (kJ)1975 kJ
Fat18 g
Carbohydrate33 g
Dietary Fiber7 g
Protein45 g
Sodium607 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.
•Baking Sheet

Cooking Steps

PDF
1

Preheat the oven to 400°F. (To bake the croutons, tomatoes and chicken.) Start prepping when the oven comes up to temperature!

2

Bake the croutons: Cut the baguette into 1/2-inch cubes. Mince or grate the garlic. On a baking sheet, toss the bread cubes with garlic and a drizzle of oil. Bake in the centre of the oven until golden, stirring halfway through, 8-10 min.

3

Prep: Meanwhile, wash and dry all produce. Coarsely chop the parsley. Cut the cucumbers into 1/2-inch pieces. Cut the tomatoes into 1/2-inch wedges.

Roast the tomatoes
4

Prep the tomatoes: Transfer the croutons to a plate. In a large bowl, toss the tomatoes with the vinegar and a drizzle of oil. Arrange the tomatoes on one side of the baking sheet (don't discard the juices in the bowl - we'll use it later!) Roast the tomatoes in the centre of the oven 5-6 min. (We'll add the chicken to this later.)

Meal right image

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