eCook Meal
Haute Cabriére Chicken & Pesto Bowl
with coriander chilli pesto
Pesto sauces are packed full of flavour, so it’s an easy way to infuse flavour into any meal. Today you will use this tasty tip for a Pesto Princess Coriander & Chilli Pesto drizzle, with an added zing of lemon juice. This lipsmacking liquid will be poured over a golden chicken breast and served with a golden veggie fusion of cauliflower florets, tangy tomato & silky onion. Served on a bed of earthy kale.
Serving guide
Choose your portion size.
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). At the halfway mark, add the Onion and tomato wedges, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
COOK THE Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 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. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
MAKE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY PESTO
In a bowl, combine the creamy pesto and lemon juice until fully emulsified. Season and set aside.
MOUTHWATERING MEAL
Bowl up the Kale and top with the grilled Chicken breast with the pesto mayo mixture drizzled over. Place the mixed roasted veggies alongside the grilled chicken breast. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). At the halfway mark, add the Onion and tomato wedges, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
COOK THE Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 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. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
MAKE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover.
ZESTY PESTO
In a bowl, combine the creamy pesto and lemon juice until fully emulsified. Season and set aside.
MOUTHWATERING MEAL
Bowl up the Kale and top with the grilled Chicken breast with the pesto mayo mixture drizzled over. Place the mixed roasted veggies alongside the grilled chicken breast. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the Onion and tomato wedges, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COOK THE Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 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. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
MAKE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY PESTO
In a bowl, combine the creamy pesto and lemon juice until fully emulsified. Season and set aside.
MOUTHWATERING MEAL
Bowl up the Kale and top with the grilled Chicken breast with the pesto mayo mixture drizzled over. Place the mixed roasted veggies alongside the grilled chicken breast. Enjoy, Chef!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the Onion and tomato wedges, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
COOK THE Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 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. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
MAKE THE Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Remove from the pan and cover.
ZESTY PESTO
In a bowl, combine the creamy pesto and lemon juice until fully emulsified. Season and set aside.
MOUTHWATERING MEAL
Bowl up the Kale and top with the grilled Chicken breast with the pesto mayo mixture drizzled over. Place the mixed roasted veggies alongside the grilled chicken breast. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R140.91
for 4 servings · R35.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 10 mlLemon Juice 500 ml 500 ml at R31.99 · 2% of packR0.64
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Tomatoes needs 4Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Creamy Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Haute Cabriére Chicken & Pesto Bowl?
The preparation time for Haute Cabriére Chicken & Pesto Bowl with coriander chilli pesto is between 25 and 40 minutes.
What is the total time required to make Haute Cabriére Chicken & Pesto Bowl with coriander chilli pesto?
The total time required to make Haute Cabriére Chicken & Pesto Bowl with coriander chilli pesto is between 35 and 45 minutes.
How many servings does Haute Cabriére Chicken & Pesto Bowl provide?
4 servings
What are the main ingredients in Haute Cabriére Chicken & Pesto Bowl?
Cauliflower Florets, Creamy Pesto, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, Lemon Juice, Onion, Onions, Tomato/es, Tomatoes
What is the nutritional information of Haute Cabriére Chicken & Pesto Bowl?
Calories: 514, Carbs: 30 grams, Fat: grams, Protein: 43 grams, Sugar: 13.6 grams, Salt: 324 grams
How do I prepare Haute Cabriére Chicken & Pesto Bowl?
VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the cauliflower on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). At the halfway mark, add the onion and tomato wedges, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). MOUTHWATERING MEAL: Bowl up the kale and top with the grilled chicken breast with the pesto mayo mixture drizzled over. Place the mixed roasted veggies alongside the grilled chicken breast. Enjoy, Chef! ZESTY PESTO: In a bowl, combine the creamy pesto and lemon juice until fully emulsified. Season and set aside. MAKE THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Remove from the pan and cover. COOK THE CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 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. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
What should be prepared from my kitchen to make Haute Cabriére Chicken & Pesto Bowl?
Cauliflower Florets, Creamy Pesto, Free-range Chicken Breast/s, Free-range Chicken Breasts, Kale, Lemon Juice, Onion, Onions, Tomato/es, Tomatoes
How many calories does Haute Cabriére Chicken & Pesto Bowl have?
514 calories
How much fat content does Haute Cabriére Chicken & Pesto Bowl have?
grams