SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
15 grams Parsley 15 grams Walnuts 15 grams Parmesan Cheese, grated 1 tbsp Extra Virgin Olive Oil 0.5 lemon yields Lemon Juice 150 grams Chicken Breast (cooked), no skin, roasted 0.125 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 0.333 tbsp (C) Vinegar, Red Wine (Gr Value) 35 gram(s) Tesco wild rocket (by DIWILLS37) 20 serving Cherry Tomatoes, Fresh, 1 Tomato 0.333 tbsp Balsamic Vinegar
Pesto:
Mix parsley, walnuts, parmesan, oil, 1/2 lemon juice and a little water in food processor.
Marinate chicken for 30 minutes.
Fry chicken for 1 minute on each side and then bake @200C for ~8 minutes.
Marinate the onions in red wine vinegar for 5-10 minutes. drain the liquid
Combine the salad and serve with the chicken
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user SIRT_MADNESS.
Mix parsley, walnuts, parmesan, oil, 1/2 lemon juice and a little water in food processor.
Marinate chicken for 30 minutes.
Fry chicken for 1 minute on each side and then bake @200C for ~8 minutes.
Marinate the onions in red wine vinegar for 5-10 minutes. drain the liquid
Combine the salad and serve with the chicken
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user SIRT_MADNESS.
Nutritional Info Amount Per Serving
- Calories: 554.7
- Total Fat: 32.7 g
- Cholesterol: 104.8 mg
- Sodium: 370.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.6 g
- Protein: 46.8 g
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