Pesto Tomato & Mozzarella Veggie Chicken

Is it me or does it feel like forever since I did my own food post – MAD! I haven’t had a very good relationship with food the past few months – mainly because it was scared of me because if I saw it I ate it! However, the other day I got my mum to take a few photos of me because I needed them from a brand shoot AND thought I looked okay. Oh my goodness – what has happened to me? I looked at them and was genuinely appalled at what I have been doing to myself. So that’s it! The fizzy drinks are no more (I am at 5 days now without them) the junk food is banned and the healthy food (as well as my slow cooker) is now in again! Once again, I am fascinated by recipes that traditionally use meat and love seeing if I can find a way of making the veggie. The other day my mum asked me for Vegetarian Pesto Tomato & Mozzarella Chicken BUT it also needed to be Syn Free for me. You know what?! I did it – so here you go…

Ingredients (serves 4):

For the Pesto:

250g Quark (free)

Large Handful of Basil (free)

Large Handful of Mint (free)

Large Handful of Dill (free)

3 Cloves of Garlic (free)

Zest & Juice of 1 Lemon (free)

Salt & Pepper (free)

For the Chicken:

Pesto (ingredients above)

8 Quorn Frozen Chicken Fillets (free)

6 Salad Tomatoes, sliced (free)

Large Handful of Basil Leaves

168g Low-Fat Mozzarella, sliced (Healthy A)

Method:

1. Pre-heat oven to 180 degrees. Take all the ingredients for the pesto and pop in a blender and blitz until a smooth consistency is achieved.
2. In an oven dish, lay out the individual fillets so there is a gap between each one. Spoon a heaped tablespoon of the pesto onto the middle of each fillet.
3. Next, place 2-3 slices of tomato along the top of each chicken fillet, followed by a few Basil leaves and topped with the Mozzarella which should be evenly spread between each fillet (you can have 42g of low fat mozzarella for a Healthy A so there should be 21g on each fillet.) Sprinkle salt and pepper over the top.
4. Cover the dish with foil and place on the middle shelf of the oven for 20 minutes. Remove the foil after twenty minutes when the mozzarella should have melted and what looks like water fills the dish. Continue baking for 10 minutes or until the mozzarella has become golden. Serve immediately!

Serving suggestions – I served mine with some garlic roasted sweet potato chunks and a rocket salad but you could also try a side of seasonal vegetables too. If you want to use pre-made Pesto, it is 3.5 syns per level tablespoon so use it carefully!

Do let me know if you have a bash at making it – I’ve honestly never had Quorn Fillets that were so juicy and delicious. For a Slimming World FREE MEAL this was utterly delicious and one that is going on our fortnightly meal plan for sure. The recipe will be available for download in my soon to be released Free Meal Plan Guide – so keep your eyes peeled and enjoy!