Pesto Crusted Chicken

Sometimes the simple meals are the best ones.  Chicken and broccoli with a bit of flavour pimping.

Servings x1 / calories per serving = 389 cals

Macros per serving:

  • FAT – 16g
  • CARBS – 16g
  • PROTEIN – 46g

Ingredients:

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How To Cook:

  1. Preheat oven to 180c fan / 200 c electric / gas mark 6.
  2. In a small food blender add the basil, garlic, pine nuts, lemon zest, parmesan, bread and a pinch of black pepper then blend until you get a fine bread crumb mix then empty out on to a plate.
  3. Dust the chicken breast with the flour then dip in the whisked egg getting an even coating before rolling in the breadcrumb mix to cover all sides.
  4. Heat the coconut oil in a small none stick pan and then fry the chicken breasts on all sides until golden and crispy. Transfer to a baking tray and roast in the oven for 15mins till cooked through but still juicy.
  5. 5 mins before the chicken is ready steam the broccoli for 5 mins keeping the crunch and then serve with the chicken and a wedge of lemon.

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