Chicken Caprese

over Crunchy Salad

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low-carb
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low-carb
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Instructions

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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.

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2 Prep toppings

Meanwhile, finely slice the tomatoes. Pat the mozzarella dry with kitchen paper. Slice the mozzarella

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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 black pepper. Keep the chicken and the toppings in the pan until serving.

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4 Prep salad

Meanwhile, chop the Romaine lettuce. Separate the gem lettuce leaves. Chop the sugar snap peas on the diagonal.

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5 Mix dressing

In a small bowl, whisk together the olive oilbalsamic vinegarhoney and a pinch of salt. This is your dressing.

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6 Serve

Divide the lettuce and sugar snaps among plates. Top with the tomato and mozzarella chicken. Drizzle with the dressing. Garnish with a pinch of chilli flakes (spicy!) and the fresh basil leaves. Serve immediately.

Tips for fussy eaters

Slice some of the cheesy chicken and serve over cooked pasta. Leave out the pesto, if it isn't a favourite.

Pro tip

In the mood for carbs? Serve with fresh bread on the side.

Caprese refers to the combination of tomatoes, soft mozzarella and fresh basil. Always a winning combo!

Cooking Time: 20 min

Cals 498 · Prot 59 · Carbs 20 · Fat 19

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomatoes 1 Piece
Soft mozzarella 125 Grams
Green pesto 50 Grams
Black pepper 0.5 Tsp

Salad

Romaine lettuce 200 Grams
Baby gem lettuce 1 Piece
Sugar snap peas 100 Grams

For dressing

Olive oil 3 Tbsp
Balsamic vinegar 30 ML
Honey 20 Grams
Salt 1 Tsp

To serve

Chilli flakes 2 Grams
Fresh basil 15 Grams

Caprese refers to the combination of tomatoes, soft mozzarella and fresh basil. Always a winning combo!

Cooking Time: 20 min

Cals 498 · Prot 59 · Carbs 20 · Fat 19

Instructions

photo

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.

photo

2 Prep toppings

Meanwhile, finely slice the tomatoes. Pat the mozzarella dry with kitchen paper. Slice the mozzarella

photo

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 black pepper. Keep the chicken and the toppings in the pan until serving.

photo

4 Prep salad

Meanwhile, chop the Romaine lettuce. Separate the gem lettuce leaves. Chop the sugar snap peas on the diagonal.

photo

5 Mix dressing

In a small bowl, whisk together the olive oilbalsamic vinegarhoney and a pinch of salt. This is your dressing.

photo

6 Serve

Divide the lettuce and sugar snaps among plates. Top with the tomato and mozzarella chicken. Drizzle with the dressing. Garnish with a pinch of chilli flakes (spicy!) and the fresh basil leaves. Serve immediately.

Tips for fussy eaters

Slice some of the cheesy chicken and serve over cooked pasta. Leave out the pesto, if it isn't a favourite.

Pro tip

In the mood for carbs? Serve with fresh bread on the side.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomatoes 1 Piece
Soft mozzarella 125 Grams
Green pesto 50 Grams
Black pepper 0.5 Tsp

Salad

Romaine lettuce 200 Grams
Baby gem lettuce 1 Piece
Sugar snap peas 100 Grams

For dressing

Olive oil 3 Tbsp
Balsamic vinegar 30 ML
Honey 20 Grams
Salt 1 Tsp

To serve

Chilli flakes 2 Grams
Fresh basil 15 Grams
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