[GFYF] NZ Seared Chicken & Basil Pesto
with Parmesan, Garlicky Capsicum & Rocket Salad
- Milk
- Cashew
Ingredients
2
Garlic
320 g
Chicken Breast
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1
Capsicum
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
Cooking Steps
• Thinly slice courgette into half-moons. Thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook courgette 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.
• Meanwhile, to the bowl with the veggies, add rocket leaves, a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.
• Slice chicken. • Divide seasoned chicken and garlicky capsicum and rocket salad between plates. • Top chicken with basil pesto. Sprinkle with grated Parmesan cheese over salad. Enjoy!
