Lemon-Pesto Chicken Tenders
with Sweet Bell Peppers and Basmati Pilaf
Ingredients: Chicken breast tenders • Sweet bell pepper • Basmati rice • Yellow onion • Lemon • Basil pesto (milk) (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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Yellow Onion
½ unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)
320 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- 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.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water 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 3-4 min per side, until golden.
- Transfer chicken to a plate and cover to keep warm
- Carefully wipe out pan.
- Reheat 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 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 between bowls. Top with chicken.
- Spoon lemon-pesto sauce over chicken.
- Sprinkle with feta.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get chicken breast tenders, disregard instructions to preheat oven.
Prep chicken tenders in the same way as the chicken breast. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear chicken for 3-5 min per side, until cooked through. Disregard instructions to roast chicken in the oven. Transfer to a plate and cover to keep warm. Carefully wipe out the pan. Continue with recipe as written.
