Lemon-Pesto Chicken
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Lemon-Pesto Chicken

Lemon-Pesto Chicken

with Sweet Bell Peppers and Basmati Pilaf

Lemon and basil pesto make a fresh and zesty sauce for tender chicken that's served with briny feta and a savoury basmati pilaf for an extra tasty supper.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

56 g

Yellow Onion

1 unit


¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories740 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber4 g
Protein50 g
Cholesterol140 mg
Sodium1130 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook rice

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min.Add rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half of the onion into 1/4-inch pieces (whole onion for 4 ppl).

Cook chicken

Pat chicken dry with paper towels, then season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. 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 an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Cook veggies

Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 6-7 min. Transfer veggies to a plate, then cover to keep warm.

Make lemon-pesto sauce

Meanwhile, add pesto, half the lemon zest and 1/2 tsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Fluff rice with a fork, then stir in veggies and remaining lemon zest. Thinly slice chicken. Divide pilaf and chicken between plates. Spoon lemon-pesto sauce over chicken.Sprinkle with feta. Squeeze a lemon wedge over top, if desired.