Hasselback Chicken

with Pesto Bean Salad

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Slice the tomatoes into half moons. Slice the hard mozzarella and Parmesan cheese as thinly as possible. 

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2 Prep chicken

Using a sharp knife, make multiple incisions along each chicken breast, 1 finger width apart - cut down to around 1/3 of the chicken breast, but not all the way through (see pro tip). The chicken should stay connected at the bottom. Stuff the slices with the tomatoes, Parmesan and hard mozzarella

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3 Bake

Place the chicken breasts in a baking dish. Sprinkle with the smoked paprika, a generous pinch of flaky sea salt and pepper. Drizzle with olive oil. Bake for 20-22 min or until the chicken is cooked through.

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4 Make salad

Meanwhile, wash the salad. Finely chop the shallots. Rinse and drain the white beans. In a large bowl, whisk the honeypestowhite balsamic vinegarolive oilsalt and pepper. Toss the shallots and beans in the dressing. 

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5 Serve

Toss the salad in the dressing. Divide the salad among plates and garnish with the sunflower seeds. Serve the chicken over the top. Garnish with the basil. Serve immediately.

Tips for fussy eaters

Serve with fries!

Pro tip

Place two wooden spoons either side of the chicken while cutting it. This way, you won't cut all the way through.

We love hasselback potatoes. It's one of the most delicious ways to prepare a potato, so why not cook your chicken that way too?

Cooking Time: 35 min

Cals 882 · Prot 71 · Carbs 43 · Fat 44

Gluten-Free

Ingredients

Number of people

Hasselback chicken

Chicken breast 450 Grams
Tomatoes 2 Piece
Firm mozzarella 100 Grams
Parmesan 60 Grams
Smoked paprika powder 2 Grams
Flaky sea salt 2 Grams
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Fresh basil 15 Grams

Butterbean salad

Lollo salad mix 100 Grams
Shallots 1 Piece
White beans 240 Grams
Honey 15 Grams
Green pesto 50 Grams
White balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sunflower seeds 20 Grams

We love hasselback potatoes. It's one of the most delicious ways to prepare a potato, so why not cook your chicken that way too?

Cooking Time: 35 min

Cals 882 · Prot 71 · Carbs 43 · Fat 44

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the tomatoes into half moons. Slice the hard mozzarella and Parmesan cheese as thinly as possible. 

photo

2 Prep chicken

Using a sharp knife, make multiple incisions along each chicken breast, 1 finger width apart - cut down to around 1/3 of the chicken breast, but not all the way through (see pro tip). The chicken should stay connected at the bottom. Stuff the slices with the tomatoes, Parmesan and hard mozzarella

photo

3 Bake

Place the chicken breasts in a baking dish. Sprinkle with the smoked paprika, a generous pinch of flaky sea salt and pepper. Drizzle with olive oil. Bake for 20-22 min or until the chicken is cooked through.

photo

4 Make salad

Meanwhile, wash the salad. Finely chop the shallots. Rinse and drain the white beans. In a large bowl, whisk the honeypestowhite balsamic vinegarolive oilsalt and pepper. Toss the shallots and beans in the dressing. 

photo

5 Serve

Toss the salad in the dressing. Divide the salad among plates and garnish with the sunflower seeds. Serve the chicken over the top. Garnish with the basil. Serve immediately.

Tips for fussy eaters

Serve with fries!

Pro tip

Place two wooden spoons either side of the chicken while cutting it. This way, you won't cut all the way through.

Ingredients

Number of people

Hasselback chicken

Chicken breast 450 Grams
Tomatoes 2 Piece
Firm mozzarella 100 Grams
Parmesan 60 Grams
Smoked paprika powder 2 Grams
Flaky sea salt 2 Grams
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Fresh basil 15 Grams

Butterbean salad

Lollo salad mix 100 Grams
Shallots 1 Piece
White beans 240 Grams
Honey 15 Grams
Green pesto 50 Grams
White balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Sunflower seeds 20 Grams
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