Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 2


15g parsley
15g walnuts
15g Parmesan
1tbsp extra virgin olive oil
Juice 1/2 lemon
For the chicken
150g skinless chicken breast
20g red onions, finely sliced
1tsp red wine vinegar
35g rocket
100g cherry tomatoes halved
1tsp balsamic vinegar


Heat the oven 220 ° C/200oC to a fan/gas limit of 7.
To make pesto, blend in a food processor the parsley, walnuts, parmesan,
olive oil, half the lemon juice and 1 tbsp. of water until you have done
Paste smooth. Gradually add more water until you get the consistency you
In the refrigerator, marinate the chicken breast in 1 tbsp. of pesto and the
remaining lemon juice for 30 minutes or longer, if possible.
Fry the chicken in its marinade for 1 minute on either side in an oven-proof
frying pan over medium-high heat, then move to the oven and cook for 8
minutes, or until cooked through.
Marinate the red wine vinegar with the onions for 5-10 minutes, then drain
the liquid.
Remove the chicken from the oven, spoon over 1 tbsp. of pesto and let the
heat from the chicken melt. Make a cover with foil and leave for 5 minutes to
rest before serving.
Combine the balsamic with the rocket, tomatoes and onion and drizzle over
it. Serve with the chicken and spoon the rest of the pesto.


Calories: 1692 kcal
Protein: 241.74 g
Fat: 62.62 g
Carbohydrates: 29.1 g