Chicken and Roast Capsicum Pesto with Kumara Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 24, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 24, 2019.
Ingredients
Veggies
- 400g kumara, diced 2cm
- 1 capsicum, diced 2cm
- 2 carrots, diced 2cm
- 1/2 pack baby spinach
Dressing
- 150g yoghurt
- 1 pack sundried tomato dressing
- 1/2 red onion, finely diced
Chicken
- 1 pack lean chicken breasts
To Serve
- 1 pack roast capsicum pesto
- 1/2 bunch coriander, chopped
Steps
-
Preheat oven to 220°C
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Prep & cook veggies. Toss kumara, capsicum and carrots on a lined oven tray with 1 tsp oil and a 1/2 tsp salt. Roast for 22 minutes, until tender.
-
Prep dressing. In a large bowl, mix together yoghurt, sundried tomato dressing and onion.
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Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally.
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When veggies have 15 minutes cook time remaining, heat 1 tsp oil in a fry-pan on mediumhigh heat. Season chicken and cook for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
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Finish salad. Add all veggies to bowl with dressing. Toss well to combine and season.
-
Slice chicken thinly, reserving any resting juices.
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Serve salad topped with chicken, resting juices, pesto and coriander.
Nutritional Information
Energy |
1798 kj 430 kcal |
---|---|
Protein | 35.8g |
Carbohydrate | 26.8g |
Fat | 18.8g |