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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Prep stuffing
In a bowl, mix together butter, peeled and crushed garlic, chopped chives and parsley. Carefully wash lemon and grate the zest. Add 0,75 tsp of the zest to the butter mix. Season with salt.
2 Cook chicken
Preheat the oven to 200°C. Cut the chicken breasts open. Fill them with the butter mixture and transfer to a roasting dish. Cook in the oven for 15–20 minutes.C42:H54
3 Toast nuts
Meanwhile, heat a pan and add pine nuts. Toast for a couple of minutes, stirring, until golden. Don’t take your eye off them as they burn quickly. Transfer to a plate to cool.
4 Make salad
Slice the lettuce, cucumber and tomatoes. Halve and de-stone the avocado. Combine the ingredients in a salad bowl. Mix the dressing and add to the salad. Sprinkle with the toasted pine nuts. Serve with the garlic butter chicken.