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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:
Family Friendly
Allergens:
Milk
Sulphites

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 piece

Chicken Breasts

¾ cup

Basmati Rice

1 piece

Sweet Bell Pepper

½ piece

Yellow Onion

1 piece

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

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

Calories750 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber5 g
Protein50 g
Cholesterol151 mg
Sodium800 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. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Zesty Garlic Blend to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove 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 the onion (whole onion for 4 ppl) into 1/4-inch pieces.

Cook chicken
3

Pat chicken dry with paper towels, then season with salt, pepper and remaining Zesty Garlic Blend. 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 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 (from step 3) 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 veggies are tender-crisp, 5-6 min.Transfer 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 season with salt. 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.

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