Nourishing Pesto Chicken

It’s as wholesome as it is delish! A crispy-skinned 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.

Nourishing Pesto Chicken

with a roast butternut, baby tomato & quinoa salad

4.8

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Nourishing Pesto Chicken
  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.

  2. PUT THE QUINOA ON

    Rinse the quinoa and place in a pot. Submerge in 200ml of 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 the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. 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.

  4. PESTO Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    When the roast is about halfway, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 6-8 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. On completion, add three-quarters of the basil pesto and a knob of butter, and baste the chicken for about a minute. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing, reserving the pan juices.

  5. TOSS THE SALAD

    When the roast is ready, remove the tray from the oven and stir through the cooked quinoa and rinsed Baby Spinach. If your tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted, allowing the tomatoes to split open and smoosh with the quinoa. Be careful, the roasting tray will be hot! Pour over Balsamic Vinegar (to taste) and crumble in three-quarters of the drained feta. Toss again and season to taste.

  6. TIME TO DEVOUR!

    Plate up a generous heap of loaded quinoa and top with the slices of pesto Chicken/" title="View all our recipes with Chicken at eCook">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. Delish, Chef!

  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.

  2. PUT THE QUINOA ON

    Rinse the quinoa and place in a pot. Submerge in 400ml of 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 the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. 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.

  4. PESTO Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    When the roast is about halfway, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 6-8 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. On completion, add three-quarters of the basil pesto and a knob of butter, and baste the chicken for about a minute. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing, reserving the pan juices.

  5. TOSS THE SALAD

    When the roast is ready, remove the tray from the oven and stir through the cooked quinoa and rinsed Baby Spinach. If your tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted, allowing the tomatoes to split open and smoosh with the quinoa. Be careful, the roasting tray will be hot! Pour over Balsamic Vinegar (to taste) and crumble in three-quarters of the drained feta. Toss again and season to taste.

  6. TIME TO DEVOUR!

    Plate up a generous heap of loaded quinoa and top with the slices of pesto Chicken/" title="View all our recipes with Chicken at eCook">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. Delish, Chef!

  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.

  2. PUT THE QUINOA ON

    Rinse the quinoa and place in a pot. Submerge in 400ml of 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 the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. 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.

  4. PESTO Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    When the roast is about halfway, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 6-8 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. On completion, add three-quarters of the basil pesto and a knob of butter, and baste the chicken for about a minute. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing, reserving the pan juices.

  5. TOSS THE SALAD

    When the roast is ready, remove the tray from the oven and stir through the cooked quinoa and rinsed Baby Spinach. If your tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted, allowing the tomatoes to split open and smoosh with the quinoa. Be careful, the roasting tray will be hot! Pour over Balsamic Vinegar (to taste) and crumble in three-quarters of the drained feta. Toss again and season to taste.

  6. TIME TO DEVOUR!

    Plate up a generous heap of loaded quinoa and top with the slices of pesto Chicken/" title="View all our recipes with Chicken at eCook">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. Delish, Chef!

  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 35-40 minutes, shifting halfway. On completion, the butternut should be cooked through and the tomatoes should have blistered.

  2. PUT THE QUINOA ON

    Rinse the quinoa and place in a pot. Submerge in 800ml of 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 the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

  3. 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.

  4. PESTO Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    When the roast is about halfway, return the pan to a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 6-8 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. On completion, add three-quarters of the basil pesto and a knob of butter, and baste the chicken for about a minute. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing, reserving the pan juices.

  5. TOSS THE SALAD

    When the roast is ready, remove the tray from the oven and stir through the cooked quinoa and rinsed Baby Spinach. If your tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted, allowing the tomatoes to split open and smoosh with the quinoa. Be careful, the roasting tray will be hot! Pour over Balsamic Vinegar (to taste) and crumble in three-quarters of the drained feta. Toss again and season to taste.

  6. TIME TO DEVOUR!

    Plate up a generous heap of loaded quinoa and top with the slices of pesto Chicken/" title="View all our recipes with Chicken at eCook">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. Delish, Chef!

Frequently Asked Questions

What is the preparation time for Nourishing Pesto Chicken?

The preparation time for Nourishing Pesto Chicken with a roast butternut, baby tomato & quinoa salad is between 20 and 45 minutes.

What is the total time required to make Nourishing Pesto Chicken with a roast butternut, baby tomato & quinoa salad?

The total time required to make Nourishing Pesto Chicken with a roast butternut, baby tomato & quinoa salad is between 35 and 55 minutes.

How many servings does Nourishing Pesto Chicken provide?

4 servings

What are the main ingredients in Nourishing Pesto Chicken?

Baby Spinach, Baby Tomatoes, Balsamic Vinegar, Butternut, Chicken, Danish-style Feta, Free-Range Chicken Breast Skin On, Fresh Parsley, Pesto Princess Basil Pesto, Pumpkin Seeds, White Quinoa

What is the nutritional information of Nourishing Pesto Chicken?

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

How do I prepare Nourishing Pesto Chicken?

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 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 the cooking process. 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 is about halfway, return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with some paper towel and season. When the pan is hot, fry the chicken skin-side down for 6-8 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. On completion, add three-quarters of the basil pesto and a knob of butter, and baste the chicken for about a minute. Remove from the heat and set aside to rest in the pan for 5 minutes before slicing, reserving the pan juices. TOSS THE SALAD: When the roast is ready, remove the tray from the oven and stir through the cooked quinoa and rinsed baby spinach. If your tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted, allowing the tomatoes to split open and smoosh with the quinoa. Be careful, the roasting tray will be hot! Pour over balsamic vinegar (to taste) and crumble in three-quarters of the drained feta. Toss again and season to taste. TIME TO DEVOUR!: Plate up a generous heap of loaded quinoa 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. Delish, Chef!

What should be prepared from my kitchen to make Nourishing Pesto Chicken?

Baby Spinach, Baby Tomatoes, Balsamic Vinegar, Butternut, Chicken, Danish-style Feta, Free-Range Chicken Breast Skin On, Fresh Parsley, Pesto Princess Basil Pesto, Pumpkin Seeds, White Quinoa

How many calories does Nourishing Pesto Chicken have?

calories

How much fat content does Nourishing Pesto Chicken have?

grams

Woolies Products in this dish

Photo of Bulk Diced Butternut 800 g

Bulk Diced Butternut 800 G

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Red and White Quinoa Blend 250 g

Red And White Quinoa Blend 250 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Butternut Avg 900 g

Butternut Avg 900 G

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Butternut 2.5 kg

Butternut 2.5 Kg

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