Chicken and Roasted Vegetable Layered Loaf with Pesto and a Seasonal Salad

A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.

Healthy Chicken Vegetables Pesto Picnic Sandwich

Estimated Nutrition

Calories

805

kcal / serving

4830 kcal total

Carbs

49.8g

per serving

298.6 g total

Fat

54.2g

per serving

325.4 g total

Protein

30.4g

per serving

182.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

Dijon Mustard

Dairy

Parmesan

grated

piece

Buffalo Mozzarella

torn balls

GrainsCereals

piece

Round Loaf

23cm wide

Meat

piece

Chicken Breast

cut into strips

NutsSeeds

Basil

leaves

Pine Nuts

toasted

piece

Garlic

cloves

OilsFats

100

Extra Virgin Olive Oil

for pesto

Olive Oil

for chicken and vegetables

Extra Virgin Olive Oil

for salad dressing

Vegetables

piece

Red Pepper

piece

Yellow Pepper

piece

Red Onion

peeled and cut into wedges

piece

Courgette

sliced lengthways

piece

Beef Tomato

thinly sliced

Rocket

leaves

piece

Little Gem Lettuce

heads

Method

Blend pesto ingredients except oil in a food processor then gradually add oil to form a paste.

Char peppers over a gas flame until black and steam in a covered bowl to peel and seed.

Coat chicken strips in oil and seasoning in a bowl.

Grill chicken, red onion, and courgettes on a hot griddle pan for 2 to 3 minutes.

Cut the top off the loaf and hollow it out leaving 3cm of bread around the edges.

Layer peppers, chicken, onion, courgette, mozzarella, tomato, and pesto inside the loaf with seasoning.

Replace the lid and press down firmly to set the loaf.

Whisk oil, vinegar, and mustard together then toss with salad leaves.

Slice the loaf and serve on plates with the dressed salad.