Pesto Chicken with Avocado Salad

Pesto Chicken with Avocado Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 23, 2020.
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Ingredients

SALAD

  • 1 broccoli, cut into small florets & stalk thinly sliced
  • 1 cos lettuce, cut into bite size pieces
  • 1/2 avocado, diced 1cm
  • 2 tomatoes, diced 2cm
  • 1/2 telegraph cucumber, diced 2cm
  • 1 pack pesto

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 1 pack chicken spice

TO SERVE

  • 1 pack summer drizzle
  • 1 Tbsp walnuts

Steps

  1. Bring a kettle of water to the boil. Preheat BBQ to medium (if using).
  2. Prep salad ingredients & cook broccoli. Place broccoli in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain, refresh under cold water and leave to drain well.
  3. Place remaining salad ingredients in a bowl.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season chicken and rub with chicken spice.
  5. Cook chicken. Heat 3/4 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, do this on the BBQ. Rest, covered.
  6. Finish salad. Add broccoli to bowl with salad, toss to combine and season.
  7. Finish chicken. Thinly slice chicken and toss in any resting juices.
  8. Serve salad topped with chicken, summer drizzle and walnuts.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 37.1g
Carbohydrate 5.4g
Fat 29.5g