Lemon-Pesto Organic Chicken Breasts

Name: Lemon-Pesto Organic Chicken Breasts with Sweet Bell Peppers and Basmati Pilaf
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Organic Chicken Breast; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Yellow Onion; 1 unit(s) Lemon; ¼ cup Feta Cheese, crumbled; ¼ cup Basil Pesto; 7 g Zesty Garlic Blend; 0.13 tsp Pepper*; 1 tbsp Oil*; ¼ tsp Salt*; 1 tbsp Butter*

with Sweet Bell Peppers and Basmati Pilaf

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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.

Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Yellow onion • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Organic Chicken Breast

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Lemon

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories760 kcal

Fat29 g

Saturated Fat9 g

Carbohydrate75 g

Sugar6 g

Dietary Fiber5 g

Protein49 g

Cholesterol150 mg

Sodium930 mg

Trans Fat0.4 g

Potassium1000 mg

Calcium150 mg

Iron4 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 Spoons

•Measuring Cups

•Zester

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Zesty Garlic Blend. Cover and bring to a boil over high.
Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
Remove 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 the onion (whole onion for 4 servings) into 1/4-inch pieces.

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.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
Transfer to an unlined baking sheet.
Roast in the middle of the oven for 12-14 min, until cooked through.**

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 for 5-6 min, stirring occasionally, until veggies are tender-crisp.
Transfer to a plate, then cover to keep warm.

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

Fluff rice with a fork, then season with salt. Stir in veggies and 1 tsp (2 tsp) 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 you like.