Chicken Pesto Parcels
Impress yourself or your friends and family with Master-chef like skills in less than 45 minutes!
Serve 4 | Time: 45 minutes (30 minutes without the roasted sweet potato)
2 sheets puff pastry light
400-500g chicken breast (or 2 sml- medium chicken breast)
1 jar pesto (need about 2-3 tablespoons)
250g of cherry tomatoes
300g green beans, ends trimmed (or two bunches of broccolini)
500-600g sweet potato, peeled and diced into 2.5x2.5cm cubes (about 1 medium-large sweet potato)
Preheat oven to 200°C and remove pastry from freezer to defrost.
Prepare sweet potato and place onto a tray. Drizzle with extra virgin olive oil and pinch of salt. Bake for 30-45 minutes, until soft.
Slice chicken breast into two pieces or three - depending on their size. Place chicken on a lined baking tray.
Press down chicken or lightly pound with fist to flatten.
Spread ½ to ¾ of a tablespoon of pesto over each chicken (make sure you don’t put the spoon back in the jar after it’s touched the chicken!)
Cut pastry squares in half and pick up a piece of chicken and flip onto the pastry so the pesto is face down.
Fold pastry in to cover most of the chicken, note it won’t fully wrap it. Trim the sides slightly if there is too much pastry before wrapping in.
Flip back over on the tray.
Once all wrapped, brush pastry with some milk or egg.
Cook for 20-25 minutes until golden and chicken is cooked through.
Meanwhile, boil water in a saucepan and add green beans. Cook for 3 minutes and then drain. Set aside.
With 10 minutes to go on the chicken, put cherry tomatoes onto a tray/ baking dish. Drizzle extra virgin olive oil over, pepper and optional mixed herbs. Roast for 10 minutes.
Once everything is cooked, it’s time to serve!
PS. Let me know what you think if you make these - tag me on socials @multisport_nutrition