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Roasted red pepper and pesto chicken

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

 1 chicken breast
 40 g roasted red peppers (the ones in a jar are really tasty), thinly sliced
 40 g red pesto
 30 g light mozzarella, cut into small pieces
 A handful of salad leaves
 A small handful of tomatoes, cut into small pieces
 15 ml balsamic vinegar
 Fresh basil
1

Preheat the oven to 200c and pop a baking sheet onto the middle shelf.

2

While the oven is heating, butterfly the chicken breast. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast. Be careful not to cut all the way through to the other side. Then open it out like a butterfly.

3

Put the chicken on a preheated grill, or in a frying pan with some 1 calorie spray. Cook until the chicken is sealed on both sides.

4

Transfer the chicken breast to the pre-heated baking sheet and top with the peppers, pesto and mozzarella. Bake uncovered for 20 minutes or until the chicken is cooked through and the cheese has started to brown.

5

Serve with some simple salad leaves, fresh basil and tomatoes drizzled with balsamic vinegar.

Nutrition Facts

Servings 1


Amount Per Serving
Calories 486
% Daily Value *
Total Fat 23.5g37%

Saturated Fat 5.1g26%
Total Carbohydrate 9.6g4%
Protein 56.5g113%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.