Chicken Pesto Smash Tub
Poached chicken breast smashed with basil pesto, Greek yogurt, and parmesan served on wholemeal sourdough, a fridge-ready classic Italian protein snack you scoop and serve all week.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1 lemon. Finely shred 250g poached chicken breast. In a bowl, whisk together 40g basil pesto, 70g Greek yogurt, 20g Parmesan, 1.5 tbsp lemon juice, lemon zest, 1.5 tbsp fresh basil, 1 tbsp parsley, 15g sun-dried tomatoes, 0.25 tsp salt, and 0.25 tsp black pepper until smooth.
Simmer
Bring a pan of water to gentle simmer with lemon halves, 1 bay leaf, and 0.5 tsp salt. Add 250g chicken breast, poach 12–14 minutes at bare simmer until internal temp reaches 74°C. Remove to a plate, rest 5 minutes, then shred finely with two forks and chill 10 minutes.
Build
Add chilled shredded chicken to the pesto dressing. Smash together with a fork until evenly combined but still chunky. Taste and adjust seasoning or lemon as needed. Transfer to an airtight container and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per serving (or warm 1 wholemeal wrap). Scoop roughly 130g chicken smash onto the bread. Serve with cherry tomatoes, baby carrots, or rocket for extra fibre and freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.