Pesto Parmesan Chicken & Roasted Vegetable Salad

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An Italian take on a summer salad 🙂 This is a really yummy and healthy salad full of nutrients and is super quick to make!

The Mediterranean flavours work really well as a salad and make a perfect light evening meal option.

Ingredients

  • Chicken breast – 1 pp
  • Courgette
  • Red onion
  • Mushrooms
  • Red and yellow peppers
  • Cherry tomatoes
  • Sundried tomato pesto
  • Parmesan
  • Salad
  • Olive oil
  • Balsamic glaze or vinegar

Make it

  1. Chop the courgette, red onion, mushrooms, red and yellow peppers and pop into an oven proof dish adding some of the cherry tomatoes
  2. Drizzle with olive oil and pop in the oven for 20-30 mins
  3. Dice and fry the chicken in the red pesto
  4. Pop the salad leaves on a plate adding the remainder of the cherry tomatoes and drizzle the olive oil and balsamic glaze / vinegar over the top
  5. Add the roasted veggies and chicken to the salad once they are cooked
  6. Sprinkle the parmesan on the top

Enjoy 🙂

With love, Tash 🙂

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