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🍽️ Chicken Strips with Pesto and Fresh Tomato Salad

558 kcal · 30 min · 4 servings

Chicken Strips with Pesto and Fresh Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a pan over medium heat.
  2. 2. Toast the sunflower seeds in the pan for about 2 to 3 minutes without adding extra fat.
  3. 3. Wash the basil thoroughly and shake off excess water.
  4. 4. Carefully separate the basil leaves from the stems.
  5. 5. Peel the garlic clove.
  6. 6. Place the basil, the toasted sunflower seeds, 5 tablespoons of olive oil, and the garlic into a tall container.
  7. 7. Blend the ingredients into a smooth paste.
  8. 8. Season the pesto with salt and pepper to taste.
  9. 9. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  10. 10. Rinse the chicken breast under cold water.
  11. 11. Pat the meat dry with a kitchen towel.
  12. 12. Cut the chicken breast into thin strips.
  13. 13. Place the chicken strips into a bowl.
  14. 14. Mix the meat with three-quarters of the prepared pesto mixture.
  15. 15. Set the marinated chicken breast aside.
  16. 16. Wash the tomatoes and halve them.
  17. 17. Cut the onion in half.
  18. 18. Peel the onion halves.
  19. 19. Dice the peeled onion finely.
  20. 20. Add 2 tablespoons of olive oil, vinegar, salt, pepper, and honey to a separate bowl.
  21. 21. Mix the dressing ingredients well together.
  22. 22. Add the halved tomatoes and the diced onion to the dressing bowl.
  23. 23. Stir the salad until all ingredients are evenly coated.
  24. 24. Place the ciabatta bread in the preheated oven.
  25. 25. Bake the bread for about 7 to 8 minutes.
  26. 26. Heat 1 tablespoon of oil in a pan over medium heat.
  27. 27. Fry the chicken strips in the pan for about 4 to 5 minutes.
  28. 28. Divide the tomato salad and the chicken among the plates.
  29. 29. Garnish the dishes with the remaining pesto.
  30. 30. Serve the food warm and enjoy your meal.

Nutrition per serving