Basil Pesto Chicken
with Wilted Kale and Cannellini Beans
Pesto is a flavour packed sauce and here it transforms ordinary chicken breasts into a gorgeous plate! The creamy texture of the cannellini beans counter balances the tender wilted kale to bring together this bright and balanced dish.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¼ cup
Basil Pesto
(Contains Milk)
113 g
Kale, chopped
113 g
Baby Tomatoes
3 g
Garlic
398 mL
Cannellini Beans
1 unit
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse cannellini beans in a strainer, pat dry with paper towels. Add cannellini beans and half the pesto to a medium bowl. Season with salt, then stir to coat.
Heat a large non-stick pan over medium-high heat. While pan heats, pat chicken dry paper towels, then season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side. Transfer chicken to one side of a parchment-lined baking sheet. Spread remaining pesto on top of chicken. Carefully wipe pan clean.
Add tomatoes to the other side of the same baking sheet. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Toss to coat. Bake in the middle of the oven, until tomatoes are blistered and chicken is cooked through, 10-12 min.**
Zest lemon, then cut into wedges. Peel, then mince or grate garlic.
Return the same pan (from step 2) over mediumheat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic and kale. Season with salt and pepper. Cook, until kale is tender, 2-3 min. (TIP: For 4 ppl, add kale to the pan in batches as the kale wilts.) Remove from heat. Add lemon zest, then squeeze over a lemon wedge (2 lemon wedges for 4 ppl). Stir to combine.
Cut chicken into 1/2-inch slices. Divide kale between plates. Scatter tomatoes and cannellini beans over kale, then place chicken on top. Sprinkle with Parmesan and and squeeze over a lemon wedge, if desired.
