Seared Chicken & Basil Pesto

Name: Seared Chicken & Basil Pesto with Garlicky Capsicum & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet green beans; 1 capsicum; 2 clove garlic; 1 packet chicken breast; 1 tsp honey; 1 packet Rocket leaves; drizzle balsamic vinegar; 1 packet Plant-Based Basil Pesto

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 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:

cashews

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

1 packet

green beans

capsicum

2 clove

garlic

1 packet

chicken breast

1 packet

Rocket leaves

1 packet

Plant-Based Basil Pesto

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

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1532 kJ

Calories366 kcal

Fat17.9 g

of which saturates3.2 g

Carbohydrate10.9 g

of which sugars6.8 g

Dietary Fibre3.8 g

Protein43.7 g

Sodium313 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

• Trim ends of 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, 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. • Retung frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, 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 through when it’s no longer pink inside.