Italian Cherry Tomato Chicken with Cauli Pesto Crush

Italian Cherry Tomato Chicken with Cauli Pesto Crush

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 26, 2020.

Ingredients

CHICKEN

  • 1/2 red onion, thinly sliced
  • 1 courgette, halved & thinly sliced
  • 1 pack lean chicken breasts, cut 2cm strips
  • 1/2 tsp Italian herbs
  • 3/4 can cherry tomatoes
  • 1/2 Tbsp balsamic vinegar
  • 1 tsp soy sauce

CAULI CRUSH

  • 1/4 cauliflower, cut ito small florets
  • 1/2 can chickpeas, drained & rinsed
  • 1 pack basil pesto
  • Juice of 1/4 lemon

TO SERVE

  • 1/2 bunch parsley, chopped
  • 1/4 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. If you don’t have an oven-proof fry-pan, set aside an oven-proof dish (measuring about 22 x 25cm).
  2. Prep & cook chicken. Prep onion and courgette and set aside. Pat chicken dry, cut into 2cm thick strips lengthways and coat with Italian herbs. Heat 1/2 tsp oil in an oven-proof fry-pan on mediumhigh heat. Cook chicken for about 3 minutes each side, until golden, but not cooked through.
  3. Remove chicken from pan and keep pan on heat. Add 1/2 more tsp oil to pan and cook onion with a pinch of salt for 2-3 minutes, stirring, until starting to colour. Add courgette and canned tomatoes and cook a further 4 minutes, until reduced slightly. Stir through balsamic vinegar and soy sauce and season to taste with salt and pepper.
  4. Finish chicken. Top tomato mixture with chicken and any resting juices. Place pan in oven and roast for 8-10 minutes (depending on thickness), or until chicken is cooked through.
  5. Prep & cook cauli crush. Prep cauliflower and chickpeas. Cook cauliflower in pot of boiling water for 6-8 minutes, until soft. Add chickpeas and cook for a further 30 seconds to heat through, then drain well. Mash with a pinch of salt, pesto and lemon juice. Season to taste with salt and pepper and cover to keep warm.
  6. Prep garnishes. Prep parsley and lemon.
  7. Serve cauli crush topped with chicken, parsley and lemon.

Nutritional Information

Energy 1715 kj
410 kcal
Protein 41.4g
Carbohydrate 20.8g
Fat 17.0g