Double Seared Chicken & Plant-Based Basil Pesto

Name: Double Seared Chicken & Plant-Based Basil Pesto with Garlicky Capsicum & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 Garlic; 640 g Chicken Breast; 1 Capsicum; 1 packet Plant-Based Basil Pesto; 1 Courgette; 1 packet Rocket leaves; 1 tsp honey; 1 drizzle balsamic vinegar; 1 drizzle olive oil

with Garlicky Capsicum & Rocket Salad

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Simple, fresh, and bursting with flavour! Juicy seared chicken gets a vibrant upgrade with a dash of honey and a dollop of fragrant plant-based basil pesto, while garlicky veggies and peppery rocket bring the perfect balance of sweetness and zing. A light yet satisfying dish that’s big on taste and effortlessly delicious!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Cashew

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

640 g

Chicken Breast

Capsicum

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )

Courgette

1 packet

Rocket leaves

Not included in your delivery

1 tsp

honey

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2320 kJ

Calories554 kcal

Fat21.2 g

of which saturates3.6 g

Carbohydrate13.8 g

of which sugars10.7 g

Dietary Fibre4.1 g

Protein77.6 g

Cholesterol0 mg

Sodium427 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

•Large Non-Stick Pan

Cooking Steps

PDF

• Trim green beans. Thinly slice capsicum. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans and capsicum, until tender, 4-5 minutes.
• Add garlic, and cook until fragrant, 1 minute. Transfer to a large bowl.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, add the honey and turn to coat.

TIP: The chicken is cooked when it is no longer pink inside.