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Mediterranean Recipes

One Pot Cheesy Tomato Pesto Chicken Thighs

One Pot Cheesy Tomato Pesto Chicken Thighs

One Pot Cheesy Tomato Pesto Chicken Thighs

with a Tomato and Rocket Salad

Recipe Development TeamPublished on July 14, 2023

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:

One Pan

•Keto

•Lower Carb

•High Protein

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Garlic Clove**

2 unit(s)

Medium Tomato

40 grams

Mature Cheddar Cheese

(Contains: Milk)

4 unit(s)

British Chicken Thighs

1 sachet(s)

Mixed Herbs

1 carton(s)

Passata di Pomodoro

40 grams

Wild Rocket

32 grams

Fresh Pesto

(Contains: Milk)

Not included in your delivery

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)679 kcal

Energy (kJ)2840 kJ

Fat48.6 g

of which saturates14.7 g

Carbohydrate12 g

of which sugars8.4 g

Dietary Fibre3.8 g

Protein50.2 g

Salt1.8 g

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

Utensils

•Garlic Press

•Grater

•Baking Paper

•Medium Saucepan

•Cling Film

•Large Frying Pan

Cooking Instructions and Tips

Prepare

1

Peel and grate the garlic (or use a garlic press).

Thinly slice the tomatoes.

Grate the Cheddar cheese.

Prep the Chicken

2

Sandwich each piece of chicken between two sheets of baking paper or cling film. Put on a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.

Sprinkle over the mixed herbs and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Cook the Chicken

3

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the chicken and pan-fry until browned, 2-3 mins on each side. Season with salt and pepper.

Lower the heat to medium, add the garlic, cook until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Make the Sauce

4

Pre-heat your grill to high.

Add the passata to the pan and bring to the boil. Stir, then simmer gently until cooked through, 11-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Melt the Cheese

5

Transfer the chicken to a suitably sized ovenproof dish and top with half the sliced tomatoes and the grated Cheddar.

Grill until the cheese is bubbly and melted, 5-6 mins.

Serve

6

Share the rocket and remaining tomato between your plates, drizzle with olive oil and season with salt and pepper.

Serve the cheesy tomato chicken next to the rocket salad.

Drizzle the fresh pesto over the chicken to finish.

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