Caprese Chicken

with Quinoa
It's Italian night tonight – buon appetito!
Cals 540 · Prot 55 · Carbs 28 · Fat 21
Low Carb
30 min
Caprese Chicken with Quinoa
It's Italian night tonight – buon appetito!
Cals 540 · Prot 55 · Carbs 28 · Fat 21
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Tomatoes
2 Pieces
Firm mozzarella 4*
100 Grams
Green pesto 2*4*
50 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Sides
Mixed quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Tenderstem broccoli
150 Grams
Fresh basil
15 Grams

Allergens

*4 Milk, *2 Tree Nuts
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

Boil quinoa

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.
Prep chicken and tomatoes

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.
Slice mozzarella

3 Slice mozzarella

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

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.
Serve

5 Serve

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