Pesto Chicken with Avocado and Summer Salad

Pesto Chicken with Avocado and Summer Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 10, 2019.
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Ingredients

Salad

  • 1 broccoli, cut into small florets and stalk thinly sliced
  • 1 cos lettuce, cut into bite-sized pieces
  • ½ avocado, diced 1cm
  • 2 tomatoes, diced 2cm
  • ½ telegraph cucumber, diced 2cm
  • 1 courgette, peeled into ribbons
  • 1 pack pesto

Chicken

  • 1 pack lean chicken breast steaks
  • 1 pack chicken spice

To Serve

  • 1 pack summer drizzle
  • 1 Tbsp walnuts

Steps

  1. Preheat BBQ grill or hot plate to medium (if using). Bring a full kettle of water to the boil.
  2. Prep & cook salad. Place broccoli in a bowl and cover with boiling water. Leave for 5 minutes then drain, refresh under cold water and leave to drain well.
  3. Add remaining salad ingredients to a bowl.
  4. Prep & cook chicken. Heat ¾ tsp oil in a fry-pan on medium heat. Pat chicken dry, rub with chicken spice mix and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
  5. Finish salad. Add broccoli to bowl with salad, toss to combine and season.
  6. Thinly slice chicken and toss in any resting juices.
  7. Serve salad topped with chicken, summer drizzle and walnuts.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 38.0g
Carbohydrate 5.8g
Fat 29.4g