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Baked pesto chicken

with lemony spring greens and toasted pinenuts

Ready in around 25 mins

RECIPE FACT:
Pesto originates from the Italian region of Liguria however the Ancient Romans made a similar mixture using different herbs called “moretum”.
Nutritional Info:
  • Energy: 2382kj (569Kcal)
  • Protein: 53g
  • Carbohydrate: 23g
  • Fat: 26g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    Preheat oven to 210°C (fan bake)

  • 1. TO COOK THE PESTO CHICKEN AND POTATOES:

    Line an oven tray with baking paper. Place the steamed baby potatoes on the tray, season with salt and spray with oil. Remove the free-range chicken breasts from their packaging, pat dry with a paper towel and place on the tray. Spoon the basil pesto on to each chicken breast. Season with salt and bake in the oven for 15-18 mins or until chicken is cooked through. Allow the chicken to rest before slicing.

  • 2. TO COOK THE SPRING GREENS:

    Snap the woody ends off the asparagus and discard (they will naturally snap in the right place) and cut into bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the asparagus, season with salt and cook for 4-5 mins. Add the peas and cook for a further 1-2 mins. Remove from the heat and allow to cool for a couple of minutes.

  • 3. TO ASSEMBLE THE SPRING GREENS:

    Place the spring greens in a salad bowl and pour in the citrus dressing. Add the rocket and toss gently to combine.

  • TO SERVE:

    Spoon citrus spring greens onto plates and top with sliced basil pesto chicken, pouring over any pan juices. Sprinkle with toasted pinenuts and serve with baby potatoes on the side.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pack of steamed baby potatoes
  • 1 pot of basil pesto
  • 1 pot of citrus dressing
  • 1 sachet of toasted pinenuts
  • 1 bunch of asparagus
  • 1 pot of peas
  • 1 bag of rocket

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