Pesto Chick'n Fillets with Mint Potato Salad and Griddled Asparagus
Ingredients
- Fry's chick'n fillets
- Green pesto
- Potatoes
- Low-fat yoghurt
- Garlic
- Spring onion
- Black pepper
- Mint
- Asparagus
Preparation
Fry or cook the Fry's chick'n fillets according to package instructions until done.
Top the cooked fillets with green pesto.
Boil potatoes until tender, then drain and cool.
Mix the cooled potatoes with low-fat yoghurt, minced garlic, chopped spring onion, black pepper, and chopped mint to prepare the potato salad.
Griddle the asparagus until tender and slightly charred.
Serve the pesto chick'n fillets with the mint potato salad and griddled asparagus.
Notes
Calories: 814, Protein: 33g, Fat: 36g, Carbs: 87g
This dish uses a vegan chicken substitute and is suitable for a quick meal.
