eCook Meal
Home-made Spinach Pesto & Chicken
with brown lentils & green beans
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.
Serving guide
Choose your portion size.
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 (with a lid) 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 a 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.
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 (with a lid) 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 a 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.
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 (with a lid) 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 a 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.
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 (with a lid) 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 a 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.26
for 4 servings · R55.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Garlic Clove needs 1Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Salad Sprinkle Spice
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Home-made Spinach Pesto & Chicken?
The preparation time for Home-made Spinach Pesto & Chicken with brown lentils & green beans is between 25 and 45 minutes.
What is the total time required to make Home-made Spinach Pesto & Chicken with brown lentils & green beans?
The total time required to make Home-made Spinach Pesto & Chicken with brown lentils & green beans is between 40 and 60 minutes.
How many servings does Home-made Spinach Pesto & Chicken provide?
4 servings
What are the main ingredients in Home-made Spinach Pesto & Chicken?
Butternut, Button Mushrooms, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Green Beans, Lemon Juice, Salad Sprinkle Spice, Spinach, Tinned Lentils, Walnut
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. ROASTED LENTILS: When the butternut is halfway, scatter the dressed lentils over the tray and return to the oven for the remaining time. 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. 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 a 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 (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan 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. 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.
What should be prepared from my kitchen to make Home-made Spinach Pesto & Chicken?
Butternut, Button Mushrooms, Chicken, Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Green Beans, Lemon Juice, Salad Sprinkle Spice, Spinach, Tinned Lentils, Walnut
How many calories does Home-made Spinach Pesto & Chicken have?
695 calories
How much fat content does Home-made Spinach Pesto & Chicken have?
grams