Bacon Wrapped Chicken

with Warm Pesto Vegetables

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low-carb
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low-carb
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Instructions

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1 Roast eggplant

Preheat the oven to 200°C/180°C fan. Chop the eggplant into small, bite-sized pieces. Place the eggplant on a baking tray, drizzle with oil, season with salt, toss and bake for 10 min.

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2 Prep

Meanwhile, chop the zucchini into bite-sized pieces. Quarter the artichokes. Season each chicken breast with a grind of black pepper and a pinch of salt. Wrap the chicken in the beef bacon

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3 Roast

Once the eggplants have been roasting for 10 min, add the artichoke and zucchini with another drizzle of olive oil and a pinch of salt. Toss. Place the wrapped chicken onto the vegetables. Roast for 15 min. Add the whole cherry tomatoes and cook for 10 min further, or until the chicken is cooked through.

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4 Serve

Once ready, transfer the chicken to a board and slice. Add the green pesto to the tray and toss. Garnish with the fresh basil leaves and serve immediately. 

Tips for fussy eaters

Reserve the basil for garnish and save it for those who like it!

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

‘Pesto’ comes from the Genoese word ‘pestâ’, which means ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 30 min

Cals 462 · Prot 44 · Carbs 26 · Fat 18

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Beef bacon 60 Grams
Black pepper 0.5 Tsp

Vegetables

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Small zucchini 2 Pieces
Artichoke hearts 130 Grams
Cherry tomatoes 150 Grams
Green pesto 50 Grams
Fresh basil 15 Grams

‘Pesto’ comes from the Genoese word ‘pestâ’, which means ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 30 min

Cals 462 · Prot 44 · Carbs 26 · Fat 18

Instructions

photo

1 Roast eggplant

Preheat the oven to 200°C/180°C fan. Chop the eggplant into small, bite-sized pieces. Place the eggplant on a baking tray, drizzle with oil, season with salt, toss and bake for 10 min.

photo

2 Prep

Meanwhile, chop the zucchini into bite-sized pieces. Quarter the artichokes. Season each chicken breast with a grind of black pepper and a pinch of salt. Wrap the chicken in the beef bacon

photo

3 Roast

Once the eggplants have been roasting for 10 min, add the artichoke and zucchini with another drizzle of olive oil and a pinch of salt. Toss. Place the wrapped chicken onto the vegetables. Roast for 15 min. Add the whole cherry tomatoes and cook for 10 min further, or until the chicken is cooked through.

photo

4 Serve

Once ready, transfer the chicken to a board and slice. Add the green pesto to the tray and toss. Garnish with the fresh basil leaves and serve immediately. 

Tips for fussy eaters

Reserve the basil for garnish and save it for those who like it!

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Beef bacon 60 Grams
Black pepper 0.5 Tsp

Vegetables

Eggplant 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Small zucchini 2 Pieces
Artichoke hearts 130 Grams
Cherry tomatoes 150 Grams
Green pesto 50 Grams
Fresh basil 15 Grams
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