Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2382 / 571
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
2 Prep toppings
Meanwhile, finely slice the tomatoes. Pat the mozzarella dry with kitchen paper. Slice the mozzarella.
3 Add to chicken
Once the chicken is cooked, remove the pan from the heat. Add the green pesto to the pan. Turn the chicken in the pesto until coated. Top the chicken with the tomatoes and mozzarella slices. Season with a grind of blackpepper. Keep the chicken and the toppings in the pan until serving.
4 Prep salad
Meanwhile, chop the Romainelettuce. Separate the gemlettuce leaves. Chop the sugarsnappeas on the diagonal.
5 Mix dressing
In a small bowl, whisk together the oliveoil, balsamicvinegar, honey and a pinch of salt. This is your dressing.
Divide the lettuce and sugarsnaps among plates. Top with the tomato and mozzarellachicken. Drizzle with the dressing. Garnish with a pinch of chilliflakes(spicy!) and the freshbasil leaves. Serve immediately.