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Tuesday, April 16, 2024

Pesto chicken with salad and Cypriot Haliji cheese

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Recipe by Athena Loizidou

Delicious, easy and colorful dish made with tender chicken pesto and our Cypriot Haliji cheese!

Delicious, easy and colorful dish made with tender chicken pesto and our Cypriot Haliji cheese!

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 3
Calories per serving: 385 kcal

MATERIALS:

For 4 servings:

400 gr. Boneless chicken breast fillet, cut into skewers
80 gr. basil pesto, purchased ready-made or homemade pesto
Salt and pepper
300 gr. chopped, mixed, green salads
200 gr, cherry tomatoes, cut in half
1500 gr. Halizi cheese, cut into small pieces
Fresh herbs for serving, such as thyme, mint and basil

For the tahini sauce:

30 gr. olive oil
The juice of 2 lemons
60 gr. tahini
2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce sauce
Salt and pepper

IMPLEMENTATION:

1. Make the sauce first. Mix all ingredients in a small bowl using a small whisk.
2. For the chicken: In a bowl, mix the chicken, pesto, salt and pepper. Heat a medium cast iron non-stick pan, medium to high and cook the chicken until golden brown.
3. Bake the skewers until lightly browned and cooked, turning at intervals of about 7-8 minutes in total. When our skewers are cooked, for presentation purposes we pass them on sticks, if we want.
4. For the salad: Add the salad and tomatoes to a serving dish. Place the chicken skewers next to it and finish the salad with the cheese and the fresh herbs. We place the sauce in a bowl next to it for our friends to serve.

Source: www.kathimerini.com.cy
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