Prosciutto & Mozzarella Chicken, Pesto Rice & Pomegranate Salad

2 min read


Calories: 1018kcal (or 661kcal)

Macros: 106g Protein, 43g Carb & 48g Fat


Another slam dunk dinner in terms of flavour! This plate would be perfect for the warmer months, as the sweet and light list you get from the Pomegranate salad just reminds you of sunshine. Then you have the super indulgent Chicken breasts stuffed with Buffalo Mozzarella and wrapped in Prosciutto – so tasty, whilst more refined that using bacon. Throw in a small portion of Basmati Rice mixed with Pesto, and you have such an enjoyable meal. You get loads of protein, moderate fate and low carbs in this meal, which may suit certain metabolisms / diets more than many of the other AdapNation meal ideas.

If you want a smaller option, drop it down to one stuffed Chicken Breast (halving the Mozzarella and Prosciutto quantities too) and save 357 calories.


  • Free Range Chicken Breast – 300g / 2x breasts
  • Buffalo Mozzarella – 100g
  • Prosciutto di Parma – 4x slices
  • Basmati Rice – 125g (cooked / ½ microwavable pack)
  • Pesto – 16g / 2x teaspoons
  • Pomegranate – 10g
  • Leafy Butterhead Salad Bag – 25g
  • Cucumber – 30g
  • Carrot – 1x medium
  • Shredded Beetroot – 30g
  • Extra Virgin olive Oil – 1x teaspoon


Chicken offer great sources of healthy lean protein. Mozzarella is made from Buffalo or Goats milk, which have much healthier profiles than cows milk, plus it’s a fine source of Biotin (Vitamin B7). Beetroot is a good source of iron, nitrates, betaine, magnesium and other antioxidants, in addition to helping lower blood pressure and boost exercise performance. White Rice is pretty empty when it comes to nutrients to be honest, but it is so much better than choosing Brown Rice as the harmful Lectins (such as Gluten) in the wholegrain have mostly been removed. Pomegranate is effective against heart disease, high blood pressure, inflammation and some cancers, including prostate cancer – and is a source of fibre, vitamins A, C and E, iron and other antioxidants (notably tannins).

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