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Author Topic: Pesto Chicken + veg  (Read 6563 times)
tony_b
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« on: June 16, 2011, 08:27:49 AM »

250g Chicken breast (with skin)
125g Mozerella
Some pesto
Courgette
Half an onion
Half a sweet potato
Cajun
Salt & Pepper
EV Olive oil

Cut the sweet potato into chips or wedges, whichever you prefer, stick on a baking tray, sprinkle with cajun, and drizzle with olive oil. Stick in oven at about 220. Heat small amount of oil in a pan, take chicken breast and place skin side down in oil, cook until skin has started to brown, then tuen to seal other side. Put chicken on foil lined baking tray (save cleaning!), tear mozerella into strips and lay over the meat. Spoon pesto on top and spread around, then put in oven. Chop courgette and onions, and fry off in olive oil, salt and pepper to taste. You want to cook them reasonably slowly, so they brown up, and go all tasy.

Sweet pots need about 35 mins in over, chicken about 20-25.

You'll need to scoop up a ot of the mozerella from the tray and put it on top of the chicken when serving - you can take or leave as much excess oil that is floating about as you like at this point



Lovely!
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stealthy
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Posts: 369


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« Reply #1 on: June 16, 2011, 12:05:19 PM »

250g Chicken breast (with skin)
125g Mozerella
Some pesto
Courgette
Half an onion
Half a sweet potato
Cajun
Salt & Pepper
EV Olive oil

Cut the sweet potato into chips or wedges, whichever you prefer, stick on a baking tray, sprinkle with cajun, and drizzle with olive oil. Stick in oven at about 220. Heat small amount of oil in a pan, take chicken breast and place skin side down in oil, cook until skin has started to brown, then tuen to seal other side. Put chicken on foil lined baking tray (save cleaning!), tear mozerella into strips and lay over the meat. Spoon pesto on top and spread around, then put in oven. Chop courgette and onions, and fry off in olive oil, salt and pepper to taste. You want to cook them reasonably slowly, so they brown up, and go all tasy.

Sweet pots need about 35 mins in over, chicken about 20-25.

You'll need to scoop up a ot of the mozerella from the tray and put it on top of the chicken when serving - you can take or leave as much excess oil that is floating about as you like at this point



Lovely!

i know your cutting so if your eating this at the moment....... Cry
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tony_b
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« Reply #2 on: June 16, 2011, 01:43:14 PM »

Yeah, I was kinda starving... probably not the best option with all the sweet pots, but my body was just screaming out for food  Undecided
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nahid555a
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samimkhan2a@nokiamail.com nahid555a nahid555a
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« Reply #3 on: December 15, 2012, 02:50:32 PM »

It,s a great idea cool man
weight loss surgery in mexico
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Trish
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Posts: 383


« Reply #4 on: January 21, 2013, 09:19:05 PM »

This sounds gorgeous, does the chicken skin not give you too much fat though?  I have been conditioned (from birth I think) to always remove the skin?
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