Joe Wicks’ cheesy pizza-topped chicken with mixed salad
This tasty recipe is perfect for runners, from Joe Wicks and Gousto's Lean in 15 range...
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Total Time: 25 minutes
Servings: 2
Total Time: 25 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 shallot
- 1/2 cucumber
- 62.5 62.5 g mozzarella ball
- 62.5 62.5 g cherry tomatoes
- 0.5 0.5 tsp dried oregano
- 2.5 2.5 g basil
- 7.5 7.5 ml white wine vinegar
- 16 16 g tomato paste
- 15 15 ml mayonnaise
- 1 1 British chicken breast fillets
- 25 25 g baby leaf salad
Method
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Add the chicken breasts to a baking tray (use tin foil to avoid mess!)
- It’s time to crack on with the pizza sauce. Peel and fi nely chop (or grate) the garlic. Combine the tomato paste, chopped garlic and a pinch of the dried oregano with 1 tbsp water and a pinch of salt.
- Drain and pat the mozzarella dry with kitchen paper. Tear the drained mozzarella into rough, bite-sized pieces, and tear the basil leaves roughly too.
- Spread the pizza sauce over the chicken breasts. Top with the torn mozzarella. Sprinkle over the torn basil leaves.
- Put the tray in the oven for 15-20 mins or until the chicken is cooked (no pink meat!) and the mozzarella is melted and golden.
- While the chicken is cooking, prepare the mixed salad. Chop the cherry tomatoes in half. Slice the cucumber finely, and peel and slice the shallot[s] as finely as you can. Add the chopped cherry tomatoes, sliced cucumber and sliced shallot to a large bowl with the baby leaf salad and give it a gentle mix.
- Now for the creamy dressing. Combine the mayonnaise, white wine vinegar and remaining dried oregano with 1 tbsp olive oil and a pinch of salt and pepper
- Serve the cheesy pizza-topped chicken with the mixed salad to the side. Drizzle the creamy dressing all over the salad or leave it on the side for people to serve themselves.
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