Pesto Baked Chicken with White Bean Puree,

Roasted Tomatoes and Zucchini
Our white bean puree is a great low carb side, flavoured with fresh lemon, salted butter and Parmesan.
31 Reviews
Cals 630 · Prot 64 · Carbs 35 · Fat 26
Low Carb
30 min
Pesto Baked Chicken with White Bean Puree, Roasted Tomatoes and Zucchini
Our white bean puree is a great low carb side, flavoured with fresh lemon, salted butter and Parmesan.
31 Reviews
Cals 630 · Prot 64 · Carbs 35 · Fat 26
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Green pesto 2*4*
50 Grams
Olive oil
1 Tbsp
Mash
Shallots
1 Piece
White beans
240 Grams
Parmesan 4*
30 Grams
Olive oil
0.5 Tbsp
Salt
0.5 Tsp
Water
100 ML
Butter 4*
10 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Roasted veg
Small zucchini
2 Piece
Cherry tomatoes
150 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk
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) 2623 / 630
Fats (g) 25.6
of which saturated (g) 8.3
Carbohydrates (g) 35
of which sugars (g) 8.4
Fibers (g) 11.2
Proteins (g) 63.9
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

Prep mash

1 Prep mash

Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots. Drain and rinse the white beans. Grate the Parmesan.
Bake chicken

2 Bake chicken

In a baking dish, turn the chicken breasts in the pesto and olive oil. Bake for 15-20 min or until the chicken is cooked through (see pro tip!).
Bake

3 Bake

Meanwhile, chop the zucchini into small bite-size pieces or alternatively slice into half moons. Halve the cherry tomatoes. Add both to a baking tray with a drizzle of oil and a pinch of salt. Bake for 10 min or until the zucchini is cooked through.
Cook

4 Cook

Meanwhile, heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and white beans with a pinch of salt. Fry for 2 min.
Blitz

5 Blitz

Add the beans and their cooking liquid to a food processor with the butter, grated Parmesan and a squeeze of lemon juice. Blitz and season with salt and pepper.
Serve

6 Serve

Spread the white bean puree evenly amongst plates. Top with the chicken and the roasted tomatoes and zucchini.
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