• med fat 6.38g 6.38%
  • med sat fat 1.59g 1.59%
  • low salt 85.84mg 0.08%
  • low sugar 1.58g 1.58%
*As guideline of daily recommended intake per 100g

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Ingredients:

Pesto

Cooking method:

  1. Preheat oven to 180°C.
  2. Slice the eggplant, quarter the capsicum and slice the zucchini lengthways.
  3. Spray oven tray with cooking oil spray and lay vegetables flat. Spray the tops of vegetables. On a separate tray, spray cooking oil spray and add chicken fillets. Bake all ingredients in oven for 20 minutes, turning after 10 minutes.
  4. To make the pesto, place the basil, garlic, pine nuts and parmesan into a blender or food processor. Switch on and then slowly pour in lemon juice. Blend until a smooth paste forms.
  5. To serve, place rocket on a plate and stack the vegetables. Top with the chicken and then drizzle with pesto.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
341.75g
100.00g
Energy (kJ)
1512.70kJ
442.63kJ
Protein (g)
32.47g
9.50g
Total fat (g)
21.79g
6.38g
- Saturated fat (g)
5.44g
1.59g
- Polyunsaturated fat (g)
6.83g
2.00g
- Monounsaturated fat (g)
7.05g
2.06g
Cholesterol (mg)
80.25mg
23.48mg
Carbohydrate-available (g)
6.06g
1.77g
CarbohydrateSE (g)
6.06g
1.77g
- Sugars (g)
5.41g
1.58g
Water (g)
269.01g
78.72g
Dietary fibre (g)
6.53g
1.91g
Thiamin (mg)
0.28mg
0.08mg
Riboflavin (mg)
0.43mg
0.13mg
Niacin (mg)
7.09mg
2.08mg
Niacin equivalents (mg)
14.09mg
4.12mg
Vitamin C (mg)
97.50mg
28.53mg
Total folate (ug)
110.91ug
32.45ug
Total vitamin A equivalents (ug)
723.91ug
211.82ug
Retinol (ug)
62.50ug
18.29ug
Beta carotene equivalents (ug)
3957.13ug
1157.90ug
Sodium (mg)
293.38mg
85.84mg
Potassium (mg)
938.04mg
274.48mg
Magnesium (mg)
106.49mg
31.16mg
Calcium (mg)
402.94mg
117.91mg
Phosphorus (mg)
511.46mg
149.66mg
Iron (mg)
3.25mg
0.95mg
Zinc (mg)
4.24mg
1.24mg

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