This extremely quick and easy dinner is nutritious and packed with flavours!
167 Reviews
Cals 635 · Prot 59 · Carbs 13 · Fat 39
Quick & Easy
Low Carb
20 min
This extremely quick and easy dinner is nutritious and packed with flavours!
167 Reviews
Cals 635 · Prot 59 · Carbs 13 · Fat 39
Quick & Easy
Low Carb
Ingredients
Chicken
Chicken breast
300 Grams
Green pesto
2*4*
50 Grams
Salad
Cherry tomatoes
150 Grams
Mozzarella ball
4*
125 Grams
Baby spinach
40 Grams
Romaine lettuce
200 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Almond flakes
1*2*
30 Grams
Parmesan
4*
30 Grams
Allergens
*2 Tree Nuts, *4 Milk, *1 Peanuts
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)
2649 / 635
Fats (g)
39.1
of which saturated (g)
13.2
Carbohydrates (g)
13
of which sugars (g)
4.8
Fibers (g)
5.1
Proteins (g)
58.6
Salt (g)
1.6
*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 Boil chicken
Bring a large pot of water to a boil. Add the whole chickenbreasts and cook for 8 min or until cooked through. Drain and transfer the chicken to a plate.
2 Toast almonds
Meanwhile, toast the almondflakes in a hot, dry pan for 1 min or until starting to brown. Remove from the pan and set aside. Reserve the pan.
3 Prep salad
Halve the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper, and tear it to pieces. Wash and dry the spinach. Chop the Romainelettuce. Place the lot in a large bowl. Drizzle with olive oil, and season with salt and black pepper.
4 Toss chicken
Once cooked, using two forks, pull the chicken until it's fully shredded. Add the pulled chicken to the reserved pan and add the pesto. Warm over a low heat for 2 min, tossing until the chicken is fully coated.
5 Shave Parmesan
Meanwhile, using a peeler, shave the Parmesan into shards.
6 Serve
Divide the salad and the pestochicken among plates. Garnish with the Parmesan shavings and toasted almondflakes.