Lunch

SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad is for Lunch.

SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad takes 15 minutes to prepare.

SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad takes 30 minutes to cook.

SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad makes 1 servings.

The ingredients for SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad are:

15 grams Parsley
15 grams Walnuts
15 grams Parmesan Cheese, grated
1 tbsp Extra Virgin Olive Oil
0.5 lemon yields Lemon Juice
150 grams Chicken Breast (cooked), no skin, roasted
0.125 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
0.333 tbsp (C) Vinegar, Red Wine (Gr Value)
35 gram(s) Tesco wild rocket (by DIWILLS37)
20 serving Cherry Tomatoes, Fresh, 1 Tomato
0.333 tbsp Balsamic Vinegar

Here is how you make SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad:

Pesto:Mix parsley, walnuts, parmesan, oil, 1/2 lemon juice and a little water in food processor.Marinate chicken for 30 minutes.Fry chicken for 1 minute on each side and then bake @200C for ~8 minutes.Marinate the onions in red wine vinegar for 5-10 minutes. drain the liquidCombine the salad and serve with the chickenServing Size: Makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user SIRT_MADNESS.

The nutritional information for SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 554.7

• Total Fat: 32.7 g
• Cholesterol: 104.8 mg
• Sodium: 370.2 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 6.6 g
• Protein: 46.8 g

SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad is Italian cuisine.