Pesto Double the Chicken and Mash

Pesto Double the Chicken and Mash

with Seed-Roasted Vegetables

⏱ 30-40 minutesMeatServes 2
No added wheatFamily-friendlyHigh protein3+ veg serves

Nutrition per serve

1055 kcal
Calories
83.7 g
Protein
56 g
Fat
49 g
Carbs
11.2 g
Fiber

Ingredients

  • 2pcs carrot
  • 1pcs zucchini
  • 1clove garlic
  • 600g free-range chicken breast fillet
  • 5g Italian seasoning
  • 2pcs potato
  • 30g pepitas
  • 20g sunflower seeds
  • 50g basil pesto
  • 30ml olive oil
  • 20g butter

Method

  1. Step 1 — Prep ingredients
    Preheat the oven to 220C, fan-forced. Line 2 large oven trays with baking paper. Cut the carrots and zucchini into 1cm-thick batons. Crush or finely chop the garlic.
  2. Step 2 — Prep chicken
    DOUBLE THE CHICKEN OPTION Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine the garlic, 2 tsp Italian seasoning* and 1 tbs olive oil in a large bowl and season with pepper. Add the chicken to the seasoned oil and turn to coat.
  3. Step 3 — Roast chicken and carrot
    Put the chicken on a lined tray. Put the carrot on the remaining lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast the chicken and carrot for 12 mins or until the chicken is cooked through.
  4. Step 4 — Cook potato
    Meanwhile, peel the potatoes and cut into 5cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-15 mins until tender. Drain the potato and return to the pan (for fluffy mash, drain the potatoes well, then leave in the hot pan for a few minutes to evaporate any moisture).
  5. Step 5 — Finish roasted vegetables
    Remove the chicken from the tray and cover to keep warm. Roast the carrot for a further 3 mins. Add the zucchini to the tray with the carrot, scatter with half the pepitas* and half the sunflower seeds* and roast for a further 5 mins or until the vegetables are tender and golden.
  6. Step 6 — Mash potato and serve
    Mash the potato until smooth. Add 20g butter, season with salt and pepper and stir until combined. Combine the pesto and 2 tsp water in a bowl. Divide the mash, chicken and roasted vegetable and seed mixture among plates. Drizzle with the pesto to serve.

Allergens

Milk, Sulphites, Walnut

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