Coconut - Iced Coffee Low Carb
Dissolve the soluble coffee well in the cold milk. Then put all the remaining ingredients except the ice cubes in a blender and blend well and froth up. Put ice...
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Fan chicken with pesto and vegetables
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Preparation time:
35 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
536
Calories
11 g
Carbohydrates
60 g
Protein
25 g
Fat
Ingredients:
 | Tomatoes (fresh) | ½ (75 g) |
 | Bell pepper (red, fresh) | ¼ (37,5 g) |
 | Leeks, leeks (fresh) | ¼ (50 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Mozzarella | 60 g |
 | Chicken breast, chicken breast (organic quality) | 200 g |
 | Pesto Rosso | 2 Teaspoon |
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Preparation:
Step 1:
Preheat the oven to 180° C convection oven. Provide a medium sized casserole dish.
Step 2:
Wash and dice the vegetables or cut them into thin rings and place them in the baking dish. Season vegetables with salt and pepper to taste.
Step 3:
Briefly rinse chicken breast, pat dry and remove excess sinew. Using a sharp knife, make a fanned incision along the length of the chicken breast (be careful not to cut through the chicken breast).
Step 4:
Now rub the chicken breasts each with 1 tablespoon Pesto Rosso. Cut the mozzarella into slices as well and fill one slice in each fan of the chicken. Season with salt and pepper.
Step 5:
Place the chicken breasts on top of the vegetables in the baking dish and bake in the oven for about 25 min. Arrange the dish on a plate and enjoy.
Macronutrient distribution:
The recipe Fan chicken with pesto and vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Grater
Kitchen knife
Oven
Tablespoon
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