Chicken with Pesto and Parmigiano Reggiano
with broccoli and cherry tomatoes
This recipe provides 263 grams of vegetables per portion.
Tags:
Keto
•Lactose Free
•Low Carb
•High Protein
Allergens:
Milk
•Cashews
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 g
Broccoli
65 g
Red cherry tomatoes
1 piece
Chicken breast
½ piece
Garlic
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
25 g
Grated Gouda
(Contains Milk)
20 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2713 kJ
Calories648 kcal
Fat46.3 g
Saturated Fat14.1 g
Carbohydrate5.8 g
Sugar3.5 g
Dietary Fiber7.4 g
Protein49.5 g
Salt1.2 g
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
•Pan
•Fryingpan with lid
•Grater
•Salad Bowl
Cooking Steps
1
- Bring plenty of water to a boil in a pot for the broccoli.
- Cut the head of the broccoli into florets.
- Boil the broccoli for 2 - 3 minutes, then drain and set aside.
- Cut the cherry tomatoes in half and press or mince the garlic.
2
- Heat a drizzle of olive oil in a frying pan with a lid over medium-high heat.
- Fry the chicken for 2 - 3 minutes on each side. It doesn't have to be cooked through at this stage.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the broccoli for 4 - 5 minutes.
- Fry the garlic for the last 30 seconds.
- Finely grate the Parmigiano Reggiano over the broccoli, then put the lid on and let it melt for 2 - 3 minutes.
4
- Add 0.5 tsp of pesto per person to a salad bowl for the dressing.
- Turn the chicken over one more time and spread the rest of the pesto over it.
- Scatter the grated aged cheese over the pesto chicken.
- Fry the chicken for 3 - 4 minutes with the lid on, or until the cheese has melted.
5
- Add the extra virgin olive oil and red wine vinegar to the salad bowl and mix with the pesto.
- Season with salt and pepper to taste.
- Add the cherry tomatoes and arugula and lamb's lettuce to the salad bowl and mix with the dressing.
6
- Serve the chicken on plates with the salad and broccoli to the side.
- Grate the rest of the Parmigiano Reggiano over the broccoli.