Pesto Chicken & Veggie Ryvitas
Prep Time
10 minutes
Cook Time
25 minutes
Servings
2
Nutritional Information
Per Serve
Carbohydrates
34.3 g
Energy
484 kcal
Fibre
7.0 g
Protein
32.8 g
Saturated fat
7.8 g
Sodium
370 mg
Total fat
18.8 g
Total sugars
1.8 g
Per 100g
Carbohydrates
13.7 g
Energy
193 kcal
Fibre
2.8 g
Protein
13.1 g
Saturated fat
3.1 g
Sodium
148 mg
Total fat
7.5 g
Total sugars
0.7 g
Ingredients
- 150 g skinless chicken breast (or up to 200g)
- 1/2 courgette (sliced into half moons)
- 1 chargrilled pepper (sliced (store-bought))
- 2 tbsp basil pesto
- 2 tbsp lite cream cheese
- fresh basil leaves (for garnish)
- 1 lemon zest (optional)
- 8 Ryvitas (crispbreads)
- 1 tsp olive oil
- 1/2 tsp dried tarragon
- salt and pepper (optional, to taste)
Method
- Preheat the oven to 180°C (350°F).
- Place the chicken breast and courgette slices on a baking tray lined with baking paper.
- Drizzle with olive oil and sprinkle with dried tarragon, plus a pinch of salt and pepper if using.
- Bake for 25 minutes or until the chicken is cooked through and courgette is tender.
- Once baked, let the chicken rest for 2–3 minutes, then shred or thinly slice.
- In a small bowl, mix the lite cream cheese and basil pesto until smooth.
- Spread the creamy pesto mixture onto each Ryvita.
- Top with slices of chicken, roasted courgette, and chargrilled pepper.
- Garnish with fresh basil leaves and lemon zest if desired.
- Serve immediately and enjoy.