When you combine vitamin B6-rich chicken with calcium-rich cheese, vitamin E-rich nuts and capsicums with their vitamins B6 and C as well as folate, you are providing a nutritious meal for someone with arthritis.
1 clove garlic, peeled
1⁄2 cup packed fresh basil leaves
3 tablespoons grated parmesan cheese
1 tablespoon plus 2 teaspoons olive oil
2 tablespoons slivered almonds
1 round focaccia (about 250 g)
100 g mixed greens
2 cooked skinless, boneless chicken breast halves (leftover or poached), thinly sliced crosswise on the diagonal
1⁄2 cup bottled char-grilled capsicums, cut into thin strips
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Preheat oven to 200°C. To make pesto: in small pan of boiling water, blanch garlic 1 minute. Drain and transfer to food processor. Add basil, parmesan, oil, almonds and 2 tablespoons water, and process until smooth.
Bake focaccia for 10 minutes. When cool enough to handle, slice in half horizontally. Spread pesto on both focaccia halves. Top with mixed greens. Place chicken and char-grilled capsicums on top of greens. Cover with focaccia top. To serve, cut into 4 wedges.