Lemon & Pepper Chicken Salad With Pesto
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/3 cup extra virgin olive oil
- 2 zucchini, halved lengthways, sliced
- 500grams Cook lemon & pepper chicken breast steaks
- 120grams baby rocket leaves
- 2tablespoons pine nuts
- 1 clove garlic, quartered
- 1/3 cup parmesan, finely grated
- 1 lemon, 0.5 juiced, 0.5 to serve
- 400grams lentils, rinsed, drained
- 3 tomatoes, cut into wedges
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
40.8grams
Fat
29.8grams
Carbs
23.6grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fragrant and ready in a flash, make this warm salad with chicken marinated in lemon and pepper for a quick and easy lunch or dinner.
Method
Step 1 of 4
Heat 1 tbs oil in a large frying pan over medium-high heat. Cook zucchini, stirring occasionally, for 5 minutes or until golden and tender. Transfer to a plate.
Step 2 of 4
Reheat same frying pan over medium-high heat. Cook chicken for 5 minutes on each side or until cooked through. Slice into strips.
Step 3 of 4
Meanwhile, place two-thirds of the rocket, three-quarters of the basil, pine nuts, garlic, parmesan and lemon juice in a food processor and process until finely chopped. With the motor running, gradually add remaining oil and 2 tbs water until almost smooth. Season.
Step 4 of 4
Arrange lentils, tomato, chicken, zucchini and remaining rocket on a platter. Drizzle with pesto, scatter over remaining basil and serve with extra lemon halves.
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