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Crispy Chicken with grilled courgette, Pesto and Pine Nut Salad

Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level
Create a meal packed full of vegetables with this delicious  Pesto and Pine Nut Salad, served with grilled courgette and Birds Eye Crispy Chicken. Winner winner, Crispy Chicken for dinner.
'
Preparation time
'
Cooking time
2
Nr of servings
Difficulty Level

Ingredients

  • 2 Crispy Chicken in Tempura Batter
    Birds Eye 2 Crispy Chicken Grills in Tempura Batter 170g
  • 1 teaspoon Olive Oil
  • 3 tablespoons Low Fat Cottage Cheese
  • 1 teaspoon Pesto
  • 300 g Courgette
  • 40 g Mixed Leaves
  • 1 teaspoon Basil
  • 1 tablespoon Pine nuts

Method

  1. Cook Crispy Chicken as per pack instruction.
  2. Slice courgette, toss in olive oil and season to taste. Cook in a griddle pan for sear marks to appear. If you do not have one put under grill.
  3. Mix pesto with cottage cheese and sprinkle over the basil.
  4. Toast pine nuts in a dry frying pan to bring out the flavour.
  5. Add mixed leaves to the plate with courgette top with pine nuts and with Crispy Chicken.
  6. Serve and Enjoy!

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 377.6 21.8 3.3 5.2 1.4
Percent of daily values 19% 31% 17% 6% 23%
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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