Meet your daily vege requirements with this healthy bowl that’s packed with protein.
Ingredients
2 bunches Broccolini®
175g baby capsicums, halved
4 Tomatoes, quartered
1 cup basil pesto
600g (3 small) chicken breast fillets
2 tbs olive oil
4 thick slices sourdough, torn into 3cm pieces
1 small red onion, halved, thinly sliced
1 cup mixed olives, drained
2 tbs baby capers, drained
60g baby rocket leaves
1 cup basil leaves
20g parmesan, finely grated
Method
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Preheat the oven to 200°C. Spoon ½ cup of the pesto into a large bowl. Add the chicken and toss to coat. Arrange a single layer of chicken on a small greased roasting pan. Roast for 15-20 minutes until cooked through. Set aside for 15 minutes in the pan, then slice.
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Arrange the Broccolini® and capsicums in another roasting pan. Drizzle with half the oil, season and turn to coat. Scatter the bread onto a tray and drizzle over the remaining oil. Place the bread under the vegetables in the oven and roast both trays for 12-15 minutes or until the vegetables are tender and bread is lightly golden.
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Combine the onion, olives and capers, then the remaining pesto with a little cold water to form a dressing.
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Divide the Broccolini®, capsiucums, tomatoes, chicken, bread, olive mixture, rocket and basil among 4 serving bowls. Sprinkle with parmesan. Serve with dressing.
This is an edited recipe extract provided by Perfection Fresh.
