What are the main ingredients in Pesto-Infused Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Pesto-Infused Chicken Breast?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Pesto-Infused Chicken Breast?

GET ROASTIN’: Preheat the oven to 180°C. Place the butternut chunks and rinsed baby tomatoes in a deep roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered. PUT THE QUINOA ON: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. POPPIN’ SEEDS: Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. PESTO CHICKEN: When the roast reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving. TOSS THE SALAD: When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste. TIME TO DEVOUR!: Pile up the quinoa jumble and top with the slices of pesto chicken. Dollop with the remaining pesto and drizzle over the pan juices to taste. Garnish with the remaining feta, the toasted pumpkin seeds, and the chopped parsley. That looks scrumptious, Chef!

What should be prepared from my kitchen to make Pesto-Infused Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Pesto-Infused Chicken Breast

It’s as wholesome as it is delish! Golden, pan-fried breast basted with rich basil pesto and set atop quinoa, roast butternut, blistered baby tomatoes, and spinach. Sprinkled with pumpkin seeds, creamy feta, and fresh parsley.

Pesto-Infused Chicken Breast

with a butternut, baby tomato, feta & quinoa salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Ingredients:

Baby Tomatoes
Balsamic Vinegar
Butternut
Chicken
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Pesto Princess Basil Pesto
Pumpkin Seeds
Spinach
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

GET ROASTIN’
Preheat the oven to 180°C. Place the butternut chunks and rinsed baby tomatoes in a deep roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered.
PUT THE QUINOA ON
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
POPPIN’ SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO CHICKEN
When the roast reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble and top with the slices of pesto chicken. Dollop with the remaining pesto and drizzle over the pan juices to taste. Garnish with the remaining feta, the toasted pumpkin seeds, and the chopped parsley. That looks scrumptious, Chef!

Butternut - 250g
Baby Tomatoes - 100g
White Quinoa - 75ml
Pumpkin Seeds - 10g
Free-range Chicken Breast - 1
Pesto Princess Basil Pesto - 25ml
Spinach - 20g
Balsamic Vinegar - 15ml
Danish-style Feta - 40g
Fresh Parsley - 3g

Download the Recipe

Serves 2

GET ROASTIN’
Preheat the oven to 180°C. Place the butternut chunks and rinsed baby tomatoes in a deep roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered.
PUT THE QUINOA ON
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
POPPIN’ SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO CHICKEN
When the roast reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble and top with the slices of pesto chicken. Dollop with the remaining pesto and drizzle over the pan juices to taste. Garnish with the remaining feta, the toasted pumpkin seeds, and the chopped parsley. That looks scrumptious, Chef!

Butternut - 500g
Baby Tomatoes - 200g
White Quinoa - 150ml
Pumpkin Seeds - 20g
Free-range Chicken Breasts - 2
Pesto Princess Basil Pesto - 50ml
Spinach - 40g
Balsamic Vinegar - 30ml
Danish-style Feta - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 3

GET ROASTIN’
Preheat the oven to 180°C. Place the butternut chunks and rinsed baby tomatoes in a deep roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered.
PUT THE QUINOA ON
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
POPPIN’ SEEDS
Place a pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO CHICKEN
When the roast reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble and top with the slices of pesto chicken. Dollop with the remaining pesto and drizzle over the pan juices to taste. Garnish with the remaining feta, the toasted pumpkin seeds, and the chopped parsley. That looks scrumptious, Chef!

Butternut - 500g
Baby Tomatoes - 200g
White Quinoa - 150ml
Pumpkin Seeds - 20g
Free-range Chicken Breasts - 2
Pesto Princess Basil Pesto - 50ml
Spinach - 40g
Balsamic Vinegar - 30ml
Danish-style Feta - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 4

GET ROASTIN’
Preheat the oven to 180°C. Place the butternut chunks and rinsed baby tomatoes in a deep roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered.
PUT THE QUINOA ON
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
POPPIN’ SEEDS
Place a large pan that has a lid over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO CHICKEN
When the roast reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a large bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble and top with the slices of pesto chicken. Dollop with the remaining pesto and drizzle over the pan juices to taste. Garnish with the remaining feta, the toasted pumpkin seeds, and the chopped parsley. That looks scrumptious, Chef!