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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 feta and a savoury basmati pilaf for an extra-tasty supper.

Tags:
Quick Prep
Family Friendly
Allergens:
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

56 g

Yellow Onion

1 unit

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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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.

Utensils

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

Instructions

Cook rice
1

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 (2 tbsp) butter, 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 (2 1/2 cups) water 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.

Prep
2

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
3

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 (1 tbsp) oil, 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
4

Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, 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
5

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

Finish and serve
6

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.