Baked Pesto, Onion & Crumbly Cheese Chicken
with Wedges & Apple Salad
Can you get a more perfectly portioned plate? This nutritionally balanced meal has a healthy serve of chicken breast coated in the most delectable basil pesto, a crisp apple salad and tasty oven-roast wedges. Delish!
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Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
1
onion
½
apple
1
cucumber
1 packet
chicken breast
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 bag
salad leaves
Not included in your delivery
olive oil
½ tbs
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Add the garlic & herb seasoning and a drizzle of olive oil, then season with pepper. Toss to coat and bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the red onion and apple (see ingredients). Thinly slice the cucumber into half-moons. Place your hand flat on top of each chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book, then season with salt and pepper.
Heat a large frying pan over a high heat with a drizzle of olive oil. When the pan is hot, cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Spread the basil pesto over the chicken, then top with the onion and crumble over the cheese. Bake the chicken until cooked through, 4-5 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, apple and cucumber. Toss to coat.
Divide the baked pesto, onion and crumbly cheese chicken between plates. Serve with the wedges and apple salad.