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Basil Pesto Chicken with Watermelon Salsa


Serves 4

This is a lovely warm weather dish. The basil pesto goes so well with the chicken and the sweet, sweet watermelon salsa.
One of my all time faves in Summer.
Per serve: 898.8 (214cals); 8.3g total fat (2.4g saturated fat); 1.5g fibre


You’ll need

Watermelon Salsa
350g (3 cups) cubed watermelon
10g (3 tbsp) shredded basil leaves
8g (2 tbsp) finely chopped chives
Pinch salt
1 tbsp lime juice

Pesto Chicken
4 small skinless chicken breasts (120g each)
Oil spray
8 tsp Moodie low fat pesto

Let’s go

Make watermelon pesto by combining all ingredients together in a bowl. Set aside.

Slice each chicken breast horizontally to make 2 steaks. Heat a non-stick frying pan to medium, spray lightly with oil and add chicken breast steaks. Spray each lightly with oil and brush with half the pesto. Cook for 2 minutes before turning and brushing with remaining pesto. Cook for a further 2 minutes or until cooked through. Season with salt and pepper, remove from pan and allow to sit for a couple of minutes before serving with salsa.

Why it’s good for you
Lean chicken breast is a fantastic source of protein that fills you up, gives you energy and helps repair muscles. Smear it with a skinny pesto for maximum flavour and top it with a lovely light watermelon salsa and you’ll be happy, happy, happy.
Per serve: 898.8 (214cals); 8.3g total fat (2.4g saturated fat); 1.5g fibre


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