Warm Pesto Roasted Chicken Breast and Veg Salad

Name: Warm Pesto Roasted Chicken Breast and Veg Salad with Oregano Potatoes and Greek Style Salad Cheese
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Oregano; 1 unit(s) Courgette; 1 unit(s) Bell Pepper; 125 grams Baby Plum Tomatoes; 12 milliliter(s) Balsamic Vinegar; 32 grams Fresh Pesto; 50 grams Baby Leaf Mix; 50 grams Greek Style Salad Cheese; 260 grams Diced British Chicken Breast; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Oregano Potatoes and Greek Style Salad Cheese

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This delicious Warm Pesto Roasted Chicken Breast and Veg Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:

Sulphites

•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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

32 grams

Fresh Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

260 grams

Diced British Chicken Breast

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2405 kJ

Energy (kcal)575 kcal

Fat19 g

of which saturates6.4 g

Carbohydrate58 g

of which sugars12.2 g

Dietary Fibre7.9 g

Protein42.8 g

Salt1.2 g

Calcium33.5 mg

Iron0.9 mg

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

Utensils

•Baking Tray

•Medium Bowl

•Large Frying Pan

•Large Bowl

Instructions

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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins. Season with salt and pepper. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, transfer the courgette to a bowl and cover to keep warm.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the sliced pepper and baby plum tomatoes onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 15-18 mins.

Meanwhile, in a large bowl, combine the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper. This is your pesto dressing.

Once the veg has roasted, add everything to the bowl of pesto dressing and toss to coat.

Just before serving, add the baby leaves, chicken and charred courgette to the bowl, then toss to combine. TIP: Don't add the leaves too early or they'll go soggy.