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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.

Tags:
Quick Prep
Carb Smart
Quick
Allergens:
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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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.

Utensils

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

Instructions

Marinate cannellini beans
1

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
2

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
3

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.**

Prep
4

Zest lemon, then cut into wedges. Peel, then mince or grate garlic.

Wilt kale
5

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
6

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.