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Add a photoServings: 1
Ingredients
- 3 x Chicken breasts with skin on
- 3 x Red peppers Fresh basil plant
- 3 sm Courgettes
- 2 lrg Carrots
- 1 x Red onion
- 1 lrg Parsnip
- 1 pkt Fresh red pesto sauce
Directions
- Place the red peppers on a baking tray and drizzle over some extra virgin olive oil, roast the red peppers under the grill and turn occasionally till they turn black.
- Remove the peppers from the grill and place in a plastic bag and leave to cold (the condensation which collects in the bag separates the skin from the flesh, thus making the peppers easy to peel).
- Slice the carrots, courgettes, parsnip and onion and colour using a griddle with a bit of extra virgin olive oil. Place in an oven proof dish and roast them in the oven.
- Cut a pocket in each chicken breast and fill with half a roasted pepper and some minced basil.
- Roll the breast in tin foil to make a Christmas cracker then place in a warm oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1482g | |
| Calories 1152 | |
| Calories from Fat 502 | 44% |
| Total Fat 55.74g | 70% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.5g | |
| Cholesterol 272mg | 91% |
| Sodium 690mg | 29% |
| Potassium 3211mg | 92% |
| Total Carbs 63.22g | 17% |
| Dietary Fiber 16.2g | 54% |
| Sugars 38.33g | 26% |
| Protein 100.23g | 160% |
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