What are the main ingredients in Home-made Spinach Pesto & Chicken?

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

What is the nutritional information of Home-made Spinach Pesto & Chicken?

Calories: 695, Carbs: 67 grams, Fat: grams, Protein: 63.4 grams, Sugar: 13.3 grams, Salt: 239 grams

How do I prepare Home-made Spinach Pesto & Chicken?

GET THE CUTLERY: Smear ½ the spinach pesto on the base of the plate, top with the juicy chicken slices and scatter with the salad sprinkle. Serve the mushrooms, the roasted veg, and the green beans alongside and drizzle with the remaining spinach pesto. Garnish with the remaining hard cheese. CHECK OUT THIS CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHARRED GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. GOLDEN MUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. ROASTED LENTILS: When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time. PRESTO, IT’S PESTO: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with the rinsed spinach, the toasted nuts, the lemon juice (to taste), and ½ the grated hard cheese. Add 80ml of olive oil and 40ml of water. Blend until smooth and season. Loosen with water until a drizzling consistency. Set aside. CHOP-CHOP!: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, toss the drained lentils with a drizzle of oil and seasoning. Set aside.

What should be prepared from my kitchen to make Home-made Spinach Pesto & Chicken?

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

Home-made Spinach Pesto & Chicken

Make your own mouthwatering pesto today: Spinach, cheese, walnuts, lemon juice, olive oil, water and there you have it! A smear of spinach pesto starts your edible work of art on the plate, then comes juicy chicken slices. Sided with golden mushrooms, roasted butternut dotted with lentils, and charred green beans.

Home-made Spinach Pesto & Chicken

with brown lentils & green beans

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

Butternut
Button Mushrooms
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Grated Italian-style Hard Cheese
Green Beans
Lemon Juice
Salad Sprinkle Spice
Spinach
Tinned Lentils
Walnuts

From your kitchen:

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

Photo of Home-made Spinach Pesto & Chicken

Serves 1

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, toss the drained lentils with a drizzle of oil and seasoning. Set aside.
CHOP-CHOP!
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PRESTO, IT’S PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with the rinsed spinach, the toasted nuts, the lemon juice (to taste), and ½ the grated hard cheese. Add 40ml of olive oil and 20ml of water. Blend until smooth and season. Loosen with water until a drizzling consistency. Set aside.
ROASTED LENTILS
When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time.
GOLDEN MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CHECK OUT THIS CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE CUTLERY
Smear ½ the spinach pesto on the base of the plate, top with the juicy chicken slices and scatter with the salad sprinkle. Serve the mushrooms, the roasted veg, and the green beans alongside and drizzle with the remaining spinach pesto. Garnish with the remaining hard cheese.

Butternut - 250g
Tinned Lentils - 60g
Walnuts - 10g
Garlic Clove - 1
Spinach - 20g
Lemon Juice - 15ml
Grated Italian-style Hard Cheese - 20ml
Button Mushrooms - 65g
Green Beans - 100g
Free-range Chicken Breast - 1
Salad Sprinkle Spice - 15ml

Download the Recipe

Serves 2

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, toss the drained lentils with a drizzle of oil and seasoning. Set aside.
CHOP-CHOP!
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PRESTO, IT’S PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with the rinsed spinach, the toasted nuts, the lemon juice (to taste), and ½ the grated hard cheese. Add 80ml of olive oil and 40ml of water. Blend until smooth and season. Loosen with water until a drizzling consistency. Set aside.
ROASTED LENTILS
When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time.
GOLDEN MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CHECK OUT THIS CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE CUTLERY
Smear ½ the spinach pesto on the base of the plate, top with the juicy chicken slices and scatter with the salad sprinkle. Serve the mushrooms, the roasted veg, and the green beans alongside and drizzle with the remaining spinach pesto. Garnish with the remaining hard cheese.

Butternut - 500g
Tinned Lentils - 120g
Walnuts - 20g
Garlic Clove - 1
Spinach - 40g
Lemon Juice - 30ml
Grated Italian-style Hard Cheese - 40ml
Button Mushrooms - 125g
Green Beans - 200g
Free-range Chicken Breasts - 2
Salad Sprinkle Spice - 30ml

Download the Recipe

Serves 3

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, toss the drained lentils with a drizzle of oil and seasoning. Set aside.
CHOP-CHOP!
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PRESTO, IT’S PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with the rinsed spinach, the toasted nuts, the lemon juice (to taste), and ½ the grated hard cheese. Add 120ml of olive oil and 60ml of water. Blend until smooth and season. Loosen with water until a drizzling consistency. Set aside.
ROASTED LENTILS
When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time.
GOLDEN MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season and set aside.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CHECK OUT THIS CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE CUTLERY
Smear ½ the spinach pesto on the base of the plate, top with the juicy chicken slices and scatter with the salad sprinkle. Serve the mushrooms, the roasted veg, and the green beans alongside and drizzle with the remaining spinach pesto. Garnish with the remaining hard cheese.

Butternut - 750g
Tinned Lentils - 180g
Walnuts - 30g
Garlic Clove - 1
Spinach - 60g
Lemon Juice - 45ml
Grated Italian-style Hard Cheese - 60ml
Button Mushrooms - 190g
Green Beans - 300g
Free-range Chicken Breasts - 3
Salad Sprinkle Spice - 45ml

Download the Recipe

Serves 4

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, toss the drained lentils with a drizzle of oil and seasoning. Set aside.
CHOP-CHOP!
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PRESTO, IT’S PESTO
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan and add to the blender with the rinsed spinach, the toasted nuts, the lemon juice (to taste), and ½ the grated hard cheese. Add 160ml of olive oil and 80ml of water. Blend until smooth and season. Loosen with water until a drizzling consistency. Set aside.
ROASTED LENTILS
When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time.
GOLDEN MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season and set aside.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CHECK OUT THIS CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
GET THE CUTLERY
Smear ½ the spinach pesto on the base of the plate, top with the juicy chicken slices and scatter with the salad sprinkle. Serve the mushrooms, the roasted veg, and the green beans alongside and drizzle with the remaining spinach pesto. Garnish with the remaining hard cheese.