Lemon-Pesto Chicken Thighs
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Lemon-Pesto Chicken Thighs

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.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

1 unit

Sweet Bell Pepper

½ unit

Yellow Onion

1 unit


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


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber5 g
Protein39 g
Cholesterol159 mg
Sodium860 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.


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


Cook rice

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.

Cook chicken

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

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

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

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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