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Basil Pesto Chicken
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Basil Pesto Chicken

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.

Quick Prep
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

¼ cup

Basil Pesto

(Contains Milk)

113 g

Kale, chopped

113 g

Baby Tomatoes

3 g


398 mL

Cannellini Beans

1 unit


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

1.5 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories690 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate42 g
Sugar3 g
Dietary Fiber13 g
Protein57 g
Cholesterol135 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Spoons


Marinate cannellini beans

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.

Sear chicken

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.

Bake chicken and tomatoes

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.

Wilt kale

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.

Finish and serve

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.