Pesto Chicken Plate (Thermomix TM6/TM7)
Rice, Varoma-steamed chicken, garlic mushrooms, mozzarella-tomato salad and kale with a roasted chile basil vinaigrette.
Serves: 2 · Total time: 50 min
Ingredients
- 150 g white basmati rice, rinsed
- 2 chicken breasts (about 400 g)
- salt, pepper, garlic powder, to taste
- 1000 g water
- 200 g mushrooms, sliced
- 2 garlic cloves (1 for mushrooms, 1 for vinaigrette)
- 15 g butter
- 125 g fresh mozzarella (bocconcini)
- 200 g cherry tomatoes, halved
- 100 g kale, stems removed
- 40 g almonds (20 g for kale, 20 g for vinaigrette)
- 40 g parmesan (20 g for kale, 20 g for vinaigrette)
- 1 roasted hatch chile (or poblano), seeded
- 20 g fresh basil
- 60 g olive oil
- 20 g lime juice
- 15 g water
Instructions
- Vinaigrette: Put chile, basil, 20 g parmesan, 1 garlic clove, 20 g almonds, olive oil, lime juice, 15 g water and salt in mixing bowl and blend 10 sec/speed 7. Transfer to a jar and rinse bowl.
- Kale: Add 20 g parmesan and 20 g almonds and chop 5 sec/speed 7. Add kale, a splash of vinaigrette and a pinch of salt, then chop 4 sec/reverse/speed 4. Set aside.
- Rice and chicken: Add 1000 g water and 1 tsp salt to mixing bowl. Place rice in simmering basket and insert. Season chicken with salt, pepper and garlic powder and place in Varoma. Cook 20 min/Varoma/speed 1 until chicken reaches 165 °F (74 °C). Rest and slice.
- Mushrooms: Empty and dry mixing bowl. Chop 1 garlic clove 3 sec/speed 7, add butter and sauté 3 min/120 °C/speed 1. Add mushrooms and salt, then cook 6 min/120 °C/reverse/speed soft without measuring cup.
- Salad: Toss mozzarella and tomatoes with a little olive oil, salt and basil.
- Plate: Serve rice, chicken, mushrooms, mozzarella salad and kale; drizzle with vinaigrette.