Lemon-Pesto Chicken Thighs
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Feta Cheese, crumbled
Zesty Garlic Blend
Not included in your delivery
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.
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.
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.**
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.
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.
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.