Parmesan chicken with courgette salad

Parmesan chicken with courgette salad

A quick, easy and healthy salad that's perfect for a simple mid-week lunch or dinner. It's packed with flavour and makes for great leftovers too.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

  • 2 boneless, skinless chicken breast fillets
  • 2 tsp green pesto
  • 25g Parmigiano Reggiano cheese, grated
  • 2 tsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 185g pack Waitrose Spiralized Courgette Spaghetti, found in the fruit and veg chiller
  • ½ x 25g pack basil, shredded
  • 35g pine nuts, toasted

Method

  1. Preheat the oven to 200°C, gas mark 6. Coat the chicken breasts with the pesto and then sprinkle the cheese over both sides to evenly coat. Place on a lightly greased baking tray and bake for 20 minutes or until golden and the chicken is cooked throughout with no pink meat.

  2. Meanwhile, whisk the oil and wine vinegar, toss in the courgette spaghetti, basil and pine nuts then season. Serve with the chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,688kJ/ 405kcals

Fat

25.6g

Saturated Fat

4.9g

Carbohydrates

3.2g

Sugars

2.6g

Fibre

1.8g

Protein

40.4g

Salt

0.7g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating