Mozzarella & Pesto Chicken Served With Sweetcorn And Roasted Pepper Quinoa

• 320g Diced Chicken Thighs
• 40g Green Pesto
• 40g Grated Mozzarella
• 80g Sweetcorn (In Water)
• 60g Mixed Whole Peppers (Roasted)
• 40g English Onion, Diced
• 8g Mixed Herbs
• 4ml Olive Oil 
• 400g Quinoa

• Energy: 543kcal
• Carbohydrates: 72g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 2g
• Protein: 34g
• Fibre: 8g
• Sodium: 490mg

1. Preheat the oven to 160°C. Place the chicken in a baking tray and add a splash of vegetable oil. Top the chicken with pesto and mixed herbs, coating the chicken fully. Bake your chicken for about 35–40 minutes.
2. While the chicken is in the oven, dice the onion and peppers, placing them on a tray and drizzle with vegetable oil. Roast your vegetables until soft and slightly browned.
3. Next, boil some water in two separate pans. Cook the quinoa in one pan for 20–25 minutes until soft. Use your other pan to boil your sweetcorn in the other for 5–10 minutes.
4. Once chicken reaches 75°C internally and is cooked through, remove from the oven. Top with mozzarella cheese and return to the oven until melted and golden.
5. Drain your cooked quinoa and sweetcorn, then mix together. Combine your roasted peppers and onions with quinoa mixture.
6. Place quinoa and roasted vegetables on a plate and then top with the golden mozzarella chicken.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.