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 oregano.
Bruschetta Chicken
Bruschetta Chicken
with basil pesto, roasted beetroot & sour cream
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Balsamic Reduction
- Beetroot
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- NOMU Italian Rub
- Onion
- Onions
- Pesto Princess Basil Pesto
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Cling Wrap
- Seasoning (salt & pepper)
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). Alternatively, air fry at 200°C until cooked through, 20-25 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 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 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 & 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 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). Alternatively, air fry at 200°C until cooked through, 20-25 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 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 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 & 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 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). Alternatively, air fry at 200°C until cooked through, 25-30 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 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 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 & 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 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). Alternatively, air fry at 200°C until cooked through, 25-30 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 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 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 & the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef!
Frequently Asked Questions
What is the preparation time for Bruschetta Chicken?
The preparation time for Bruschetta Chicken with basil pesto, roasted beetroot & sour cream is between 25 and 45 minutes.
What is the total time required to make Bruschetta Chicken with basil pesto, roasted beetroot & sour cream?
The total time required to make Bruschetta Chicken with basil pesto, roasted beetroot & sour cream is between 40 and 60 minutes.
How many servings does Bruschetta Chicken provide?
4 servings
What are the main ingredients in Bruschetta Chicken?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Salad Leaves, Sour Cream
What is the nutritional information of Bruschetta Chicken?
Calories: 598, Carbs: 43 grams, Fat: grams, Protein: 45.6 grams, Sugar: 20.8 grams, Salt: 646 grams
How do I prepare Bruschetta Chicken?
DINNER IS READY: Plate up the roasted beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream & the basil pesto, sprinkle over the golden onions, and the tomatoes. Drizzle over the balsamic reduction. Garnish with the oregano. Look at you, Chef! 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. 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). Alternatively, air fry at 200°C until cooked through, 20-25 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 tomatoes. SOME FRESHNESS: In a salad bowl, combine the leaves with a drizzle of olive oil, the toasted nuts, 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. 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.
What should be prepared from my kitchen to make Bruschetta Chicken?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Salad Leaves, Sour Cream
How many calories does Bruschetta Chicken have?
598 calories
How much fat content does Bruschetta Chicken have?
grams
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