Beautifully oven-roasted beetroot is sided with golden, pan-fried chicken topped with sour cream, red pepper pesto, caramelised onions, baby tomatoes, and a drizzle of balsamic reduction. Sided with a nutty salad and garnished with fresh oregano.
Bruschetta-style Chicken
Bruschetta-style Chicken
with red pepper 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/s
- Free-range Chicken Breasts
- Fresh Oregano
- NOMU Italian Rub
- Onion
- Onions
- Pesto Princess Red Pepper Pesto
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Cling Wrap
- Paper Towel
- Butter
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 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 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 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 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-style Chicken?
The preparation time for Bruschetta-style Chicken with red pepper pesto, roasted beetroot & sour cream is between 25 and 45 minutes.
What is the total time required to make Bruschetta-style Chicken with red pepper pesto, roasted beetroot & sour cream?
The total time required to make Bruschetta-style Chicken with red pepper pesto, roasted beetroot & sour cream is between 40 and 60 minutes.
How many servings does Bruschetta-style Chicken provide?
4 servings
What are the main ingredients in Bruschetta-style Chicken?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Oregano, NOMU Italian Rub, Onion, Onions, Pesto Princess Red Pepper Pesto, Salad Leaves, Sour Cream
What is the nutritional information of Bruschetta-style Chicken?
Calories: 603, Carbs: 48 grams, Fat: grams, Protein: 46 grams, Sugar: 22.3 grams, Salt: 736 grams
How do I prepare Bruschetta-style Chicken?
DINNER IS READY: Plate up the roasted beetroot and the fresh salad. Top with the chicken. Dollop over the sour cream and the 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 Bruschetta-style Chicken?
Almonds, Baby Tomatoes, Balsamic Reduction, Beetroot, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Oregano, NOMU Italian Rub, Onion, Onions, Pesto Princess Red Pepper Pesto, Salad Leaves, Sour Cream
How many calories does Bruschetta-style Chicken have?
603 calories
How much fat content does Bruschetta-style Chicken have?
grams
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