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Carb Smart Basil Pesto Chicken
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Carb Smart Basil Pesto Chicken

Carb Smart Basil Pesto Chicken

with Spinach Salad and Marinated 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 counterbalances the tender spinach leaves 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
Carb Smart
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

Baby Spinach

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

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate39 g
Sugar2 g
Dietary Fiber13 g
Protein56 g
Cholesterol135 mg
Sodium1020 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
Large Bowl
Whisk

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.

Cook chicken
2

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**

Prep
3

Zest lemon. Juice half, then cut remaining lemon into wedges. Peel, then mince or grate garlic. Halve tomatoes.

Make vinaigrette
4

Whisk together garlic, lemon juice and 1 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. (TIP: Add 1/4 tsp sugar for a more balanced vinaigrette.)

Dress salad
5

Add spinach and tomatoes to the bowl with vinaigrette. Toss to combine.

Finish and serve
6

Slice chicken. Divide salad between plates. Spoon cannellini beans over salad, then place chicken on top. Spread remaining pesto over chicken. Sprinkle with Parmesan and squeeze over a lemon wedge, if desired.