Pesto Chicken and Riced Broccoli Salad

Name: Pesto Chicken and Riced Broccoli Salad Serves 2 | with Quick Rice, Peas, Lemon and Rocket
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) British Chicken Breasts; 1 sachet(s) Roasted Spice and Herb Blend; 200 grams Broccoli Florets; 1 pouch(es) Steamed Brown Basmati Rice; 1 unit(s) Lemon; 120 grams Peas; 96 grams Pesto; 20 grams Wild Rocket; 1 tbsp Plain Flour; 1 tbsp Honey; 1 tbsp Olive Oil for the Dressing

Serves 2 | with Quick Rice, Peas, Lemon and Rocket

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In this salad, riced broccoli and peas are stirred into zesty pesto rice, forming a delicious bed for the chicken breast. Finish with a squeeze of lemon for a colourful, flavoursome lunch.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes

Cooking time25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Roasted Spice and Herb Blend

200 grams

Broccoli Florets

1 pouch(es)

Steamed Brown Basmati Rice

1 unit(s)

Lemon

120 grams

Peas

96 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Plain Flour

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3081 kJ

Energy (kcal)736 kcal

Fat35.3 g

of which saturates6.7 g

Carbohydrate52.9 g

of which sugars13.6 g

Dietary Fiber12.9 g

Protein47.8 g

Salt1.96 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Rolling Pin

•Large Bowl

•Large Frying Pan

•Baking Paper

•Zester

•Potato Masher

•Large Saucepan

•Medium Bowl

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

c) In a large bowl, combine the flour (see pantry for amount) and the roasted spice and herb blend.

d) Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Lay the breaded chicken into the frying pan. Cook until browned, 3-4 mins each side.

b) Transfer the chicken to a lined baking tray, then drizzle over the honey (see pantry for amount).

c) Roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, boil a half-full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. Halve any large broccoli florets.

b) When the water is boiling, add the broccoli and cook until tender, 4-6 mins.

c) Once cooked, drain the broccoli in a colander and return to the pan, off the heat.

a) Cook the rice according to pack instructions.

b) While the rice cooks, mash the broccoli with a potato masher.

c) Zest and cut the lemon into wedges.

d) Stir the rice, peas, half the lemon zest and 2.5 sachets of the pesto through the mashed broccoli.

a) In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the remaining pesto.

b) Squeeze in lemon juice from half the lemon wedges.

c) When you're ready to serve, add the rocket to the pesto dressing and toss to coat.