Pesto Chicken & Broccoli Rice Bowl
Serves 2 | with Quick Rice, Peas and Rocket
Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Pesto Chicken & Broccoli Rice Bowl whilst you're watching Paris 2024 for a winning lunch to fuel the day.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
200 grams
Broccoli Florets
1 pouch(es)
Steamed Brown Basmati Rice
1 unit(s)
Lemon
120 grams
Peas
96 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Plain Flour
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
c) In a large bowl, combine the flour (see pantry for amount) and the roasted spice and herb blend.
d) Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Lay the breaded chicken into the frying pan. Cook until browned, 3-4 mins each side.
b) Transfer the chicken to a baking tray, then drizzle over the honey (see pantry for amount).
c) Roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, boil a half-full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat. Halve any large broccoli florets.
b) When the water is boiling, add the broccoli and cook until tender, 4-6 mins.
c) Once cooked, drain the broccoli in a colander and return to the pan, off the heat.
a) Cook the rice according to pack instructions.
b) While the rice cooks, mash the broccoli with a potato masher.
c) Zest and cut the lemon into wedges.
d) Stir the rice, peas, half the lemon zest and 2.5 sachets of the pesto through the mashed broccoli.
a) In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and the remaining pesto.
b) Squeeze in lemon juice from half the lemon wedges.
c) When you're ready to serve add the rocket to the pesto dressing and toss to coat.
a) Once the chicken is cooked, cut into 1cm thick slices.
b) Divide the broccoli rice between 2 serving bowls, then place the rocket in the centre.
c) Top the rocket with the sliced chicken breast and sprinkle over the remaining lemon zest.
d) Serve with the remaining lemon wedges for squeezing over to finish.
Enjoy!
