Italian-Style Pesto Chicken & Mozzarella Salad
with almond flakes and crema di balsamico | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Milk
•Almonds
•Cashews
•Sulphites
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Chicken thigh fillet
1 bulb(s)
Mozzarella
(Contains Milk)
80 g
Arugula
20 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
1 piece
Tomato
40 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
8 milliliters
Crema di balsamico
(Contains Sulphites)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2216 kJ
Calories530 kcal
Fat39.9 g
Saturated Fat12.3 g
Carbohydrate6.4 g
Sugar4.2 g
Dietary Fiber2.2 g
Protein36.8 g
Salt0.8 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
•Baking Sheet with Baking Paper
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Lay the chicken flat on a parchment-lined baking sheet, drizzle with the olive oil and season with salt and pepper.
- Roast the chicken until cooked all the way through, for about 16 - 18 minutes.
2
- Dice the tomato.
- Drain the mozzarella and tear it into small pieces.
3
- Transfer the chicken to a bowl.
- Use two forks to shred the chicken.
- Stir the pesto through the chicken.
4
- Divide the arugula between two bowls.
- Top with the tomatoes, mozzarella and pesto chicken.
- Drizzle with the crema di balsamico.
- Garnish with the almond flakes.