eCook Meal
Italian Pesto Chicken & Beetroot Salad
with basil pesto, roasted beetroot & sour cream
Beautifully oven-roasted beetroot is sided with golden, pan-fried chicken topped with sour cream, basil pesto, caramelised onions, baby tomatoes, and a drizzle of balsamic reduction. Sided with a nutty salad and garnished with dried oregano.
Serving guide
Choose your portion size.
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the sour cream with a splash of water. Season and set aside. In a separate bowl, season the tomatoes.
GOLDEN Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the [each]|#7DA0D7 chicken breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the [each]|#7DA0D7 chicken breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat with oil, the NOMU rub, and seasoning.
CHARRED Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the pan.
SOME FRESHNESS
In a salad bowl, combine the salad leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the roasted Beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the sour cream with a splash of water. Season and set aside. In a separate bowl, season the tomatoes.
GOLDEN Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the [each]|#7DA0D7 chicken breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the [each]|#7DA0D7 chicken breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat with oil, the NOMU rub, and seasoning.
CHARRED Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the pan.
SOME FRESHNESS
In a salad bowl, combine the salad leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the roasted Beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the sour cream with a splash of water. Season and set aside. In a separate bowl, season the tomatoes.
GOLDEN Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until lightly golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of each chicken breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up each chicken breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat with oil, the NOMU rub, and seasoning.
CHARRED Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the pan.
SOME FRESHNESS
In a salad bowl, combine the salad leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the roasted Beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
TOAST & PREP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the sour cream with a splash of water. Season and set aside. In a separate bowl, season the tomatoes.
GOLDEN Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until lightly golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
Chicken PREP
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of each chicken breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up each chicken breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat with oil, the NOMU rub, and seasoning.
CHARRED Chicken
Return the pan to medium heat with a knob of butter. When hot, fry the Chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the pan.
SOME FRESHNESS
In a salad bowl, combine the salad leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the roasted Beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R103.12
for 4 servings · R25.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Dried Oregano
- Baby Tomatoes
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian Pesto Chicken & Beetroot Salad?
The preparation time for Italian Pesto Chicken & Beetroot Salad with basil pesto, roasted beetroot & sour cream is between 25 and 45 minutes.
What is the total time required to make Italian Pesto Chicken & Beetroot Salad with basil pesto, roasted beetroot & sour cream?
The total time required to make Italian Pesto Chicken & Beetroot Salad with basil pesto, roasted beetroot & sour cream is between 40 and 60 minutes.
How many servings does Italian Pesto Chicken & Beetroot Salad provide?
4 servings
What are the main ingredients in Italian Pesto Chicken & Beetroot Salad?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Salad Leaves, Sour Cream
What is the nutritional information of Italian Pesto Chicken & Beetroot Salad?
Calories: 604, Carbs: 45 grams, Fat: grams, Protein: 45.8 grams, Sugar: 20.8 grams, Salt: 645 grams
How do I prepare Italian Pesto Chicken & Beetroot Salad?
DINNER IS READY: Plate up the roasted beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef! SOME FRESHNESS: In a salad bowl, combine the salad leaves with a drizzle of olive oil, the toasted nuts, and seasoning. CHARRED CHICKEN: Return the pan to medium heat with a knob of butter. When hot, fry the chicken until lightly charred and cooked through, 2-3 minutes per side. Remove from the pan. CHICKEN PREP: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the [each]|#7DA0D7 chicken breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the [each]|#7DA0D7 chicken breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat with oil, the NOMU rub, and seasoning. GOLDEN ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover. TOAST & PREP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, loosen the sour cream with a splash of water. Season and set aside. In a separate bowl, season the tomatoes. READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Italian Pesto Chicken & Beetroot Salad?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Salad Leaves, Sour Cream
How many calories does Italian Pesto Chicken & Beetroot Salad have?
604 calories
How much fat content does Italian Pesto Chicken & Beetroot Salad have?
grams