Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2252 / 540
Fats (g)
21.3
of which saturated (g)
3.8
Carbohydrates (g)
28
of which sugars (g)
2.4
Fibers (g)
2.2
Proteins (g)
54.6
Salt (g)
2.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed.
2 Prep chicken and tomatoes
Meanwhile, slice the tomatoes. Slice each chicken breast in half, as if you were opening a burger bun, so you are left with two chicken escalopes.
3 Slice mozzarella
Slice the mozzarella into enough portions to cover each chicken escalope.
4 Roast chicken
Transfer the chicken escalopes to a lined baking tray. Top each escalope with the green pesto followed by the sliced tomatoes, followed by the mozzarella. Add the broccolini to the baking tray, drizzle with olive oil, season with salt and pepper and roast in the oven for 12-15 min.
5 Serve
Serve the roast chicken and broccolini alongside the quinoa and garnish with the fresh basil leaves.