Caprese Chicken

with Quinoa

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low-carb
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low-carb
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Instructions

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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.

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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.

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3 Slice mozzarella

Slice the mozzarella into enough portions to cover each chicken escalope.

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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.

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5 Serve

Serve the roast chicken and broccolini alongside the quinoa and garnish with the fresh basil leaves.

Tips for fussy eaters

Serve with pasta instead of quinoa.

Pro tip

Drizzle the roasting juices from the baking tray over the quinoa.

It's Italian night tonight – buon appetito!

Cooking Time: 30 min

Cals 688 · Prot 66 · Carbs 33 · Fat 27

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Tomatoes 2 Pieces
Hard mozzarella 100 Grams
Green pesto 50 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sides

Mixed quinoa 100 Grams
Water 200 ML
Salt 1 Tsp
Broccolini 150 Grams
Fresh basil 15 Grams

It's Italian night tonight – buon appetito!

Cooking Time: 30 min

Cals 688 · Prot 66 · Carbs 33 · Fat 27

Gluten-Free

Instructions

photo

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.

photo

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.

photo

3 Slice mozzarella

Slice the mozzarella into enough portions to cover each chicken escalope.

photo

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.

photo

5 Serve

Serve the roast chicken and broccolini alongside the quinoa and garnish with the fresh basil leaves.

Tips for fussy eaters

Serve with pasta instead of quinoa.

Pro tip

Drizzle the roasting juices from the baking tray over the quinoa.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Tomatoes 2 Pieces
Hard mozzarella 100 Grams
Green pesto 50 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sides

Mixed quinoa 100 Grams
Water 200 ML
Salt 1 Tsp
Broccolini 150 Grams
Fresh basil 15 Grams
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