What are the main ingredients in Bruschetta Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap

What is the nutritional information of Bruschetta Chicken?

Calories: 607, Carbs: 43 grams, Fat: grams, Protein: 45.8 grams, Sugar: 20.3 grams, Salt: 583 grams

How do I prepare Bruschetta Chicken?

TOAST & PREP: Place the chopped 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 halved tomatoes. DINNER IS READY: Plate up the chicken. Top with a smear of the sour cream & the basil pesto, the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Side with the roasted beetroot and the fresh salad. Garnish with the torn basil. Look at you, Chef! SOME FRESHNESS: In a salad bowl, combine the shredded leaves with a drizzle of olive oil, the toasted nuts, and seasoning. READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway). GOLDEN ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until lightly golden, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover. 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 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.

What should be prepared from my kitchen to make Bruschetta Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Cling Wrap

Bruschetta Chicken

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 fresh basil.

Bruschetta Chicken

with basil pesto, roasted beetroot & sour cream

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Tomatoes
Balsamic Reduction
Beetroot
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
NOMU Italian Rub
Onion
Onions
Pesto Princess Basil Pesto
Salad Leaves
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Cling Wrap

Serves 1

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway).
TOAST & PREP
Place the chopped 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 halved tomatoes.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced 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 chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken 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 shredded leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the chicken. Top with a smear of the sour cream & the basil pesto, the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Side with the roasted beetroot and the fresh salad. Garnish with the torn basil. Look at you, Chef!

Beetroot - 200g
Almonds - 10g
Sour Cream - 20ml
Baby Tomatoes - 80g
Onion - 1
Free-range Chicken Breast - 1
NOMU Italian Rub - 5ml
Salad Leaves - 20g
Pesto Princess Basil Pesto - 20ml
Balsamic Reduction - 10ml
Fresh Basil - 3g

Download the Recipe

Serves 2

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway).
TOAST & PREP
Place the chopped 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 halved tomatoes.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced 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 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 shredded leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the chicken. Top with a smear of the sour cream & the basil pesto, the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Side with the roasted beetroot and the fresh salad. Garnish with the torn basil. Look at you, Chef!

Beetroot - 400g
Almonds - 20g
Sour Cream - 40ml
Baby Tomatoes - 160g
Onion - 1
Free-range Chicken Breasts - 2
NOMU Italian Rub - 10ml
Salad Leaves - 40g
Pesto Princess Basil Pesto - 40ml
Balsamic Reduction - 20ml
Fresh Basil - 5g

Download the Recipe

Serves 3

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes (shifting halfway).
TOAST & PREP
Place the chopped 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 halved tomatoes.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced 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 shredded leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the chicken. Top with a smear of the sour cream & the basil pesto, the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Side with the roasted beetroot and the fresh salad. Garnish with the torn basil. Look at you, Chef!

Beetroot - 600g
Almonds - 30g
Sour Cream - 60ml
Baby Tomatoes - 240g
Onions - 2
Free-range Chicken Breasts - 3
NOMU Italian Rub - 15ml
Salad Leaves - 60g
Pesto Princess Basil Pesto - 60ml
Balsamic Reduction - 30ml
Fresh Basil - 8g

Download the Recipe

Serves 4

READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes (shifting halfway).
TOAST & PREP
Place the chopped 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 halved tomatoes.
GOLDEN ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced 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 shredded leaves with a drizzle of olive oil, the toasted nuts, and seasoning.
DINNER IS READY
Plate up the chicken. Top with a smear of the sour cream & the basil pesto, the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Side with the roasted beetroot and the fresh salad. Garnish with the torn basil. Look at you, Chef!