Seared Chicken & Plant-Based Basil Pesto

Name: Seared Chicken & Plant-Based Basil Pesto with Garlicky Capsicum & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 Garlic; 320 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

Get up to $175 off

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

•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

320 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)1600 kJ

Calories382 kcal

Fat18.1 g

of which saturates2.7 g

Carbohydrate12.9 g

of which sugars10.6 g

Dietary Fibre4.1 g

Protein41.2 g

Sodium301 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

• Thinly slice courgette into half-moons. Finely chop capsicum and garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook courgette and capsicum, tossing, 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, then add the honey and turn to coat.

TIP: Chicken is cooked when it is no longer pink inside.

• Meanwhile, to the bowl with the veggies, add rocket leaves and a drizzle of
balsamic vinegar and olive oil. Toss to combine and season to taste.

• Slice chicken.
• Divide seared chicken and garlicky capsicum and rocket salad between
plates. Top chicken with plant-based basil pesto to serve. Enjoy!