This succulent chicken dish is packed with vibrant basil pesto flavour and creamy butter beans – guaranteed to make your taste buds happy! The protein is sided with soft gem squash for added nutrients & finished off with a sprinkle of fresh parsley.
Pesto Chicken & Butter Beans
Pesto Chicken & Butter Beans
with gem squash halves
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Chicken
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Lemon
- Lemons
- NOMU Provençal Rub
- Onion
- Onions
- Pesto Princess Basil & Lemon Pesto
- Spinach
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
GEM SQUASH MASH
Place the gem squash in a pot, fully submerge in water, and place over high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKEN
Place a non-stick pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken leg quarter dry with paper towel and season. When the pan is hot, add the chicken and fry for 5-6 minutes per side until browned but not cooked through.
FRYING FRENZY
Keeping the pan on the heat and the chicken in the pan, drain any excess oil from the pan. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the wine and leave to simmer until almost evaporated. Add the drained butter beans and 80ml of water. Cover with the lid and leave to simmer for 8-10 minutes until the chicken is cooked through and the sauce has slightly thickened.
THE BESTO PESTO
When the sauce and chicken has 4-5 minutes remaining, add the shredded spinach. On completion, season with a squeeze of lemon juice, salt, and pepper. In a small bowl, loosen the pesto with oil in 5ml increments until drizzling consistency.
TIME TO EAT
Pop in a knob of butter or drizzle of oil into each gem squash half. Side with the chicken & beans doused with the sauce. Drizzle over the loosened pesto and sprinkle over the chopped parsley. Serve with a lemon wedge. Look at you, Chef!
Gem Squash - 1
Free-range Chicken Leg Quarter - 1
Onion - 1
Garlic Clove - 1
NOMU Provençal Rub - 10ml
White Wine - 20ml
Butter Beans - 60g
Spinach - 50g
Lemon - 1
Pesto Princess Basil & Lemon Pesto - 15ml
Fresh Parsley - 4g
GEM SQUASH MASH
Place the gem squash in a pot, fully submerge in water, and place over high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKEN
Place a non-stick pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken leg quarters dry with paper towel and season. When the pan is hot, add the chicken and fry for 5-6 minutes per side until browned but not cooked through.
FRYING FRENZY
Keeping the pan on the heat and the chicken in the pan, drain any excess oil from the pan. Add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the wine and leave to simmer until almost evaporated. Add the drained butter beans and 150ml of water. Cover with the lid and leave to simmer for 8-10 minutes until the chicken is cooked through and the sauce has slightly thickened.
THE BESTO PESTO
When the sauce and chicken has 4-5 minutes remaining, add the shredded spinach. On completion, season with a squeeze of lemon juice, salt, and pepper. In a small bowl, loosen the pesto with oil in 5ml increments until drizzling consistency.
TIME TO EAT
Pop in a knob of butter or drizzle of oil into each gem squash half. Side with the chicken & beans doused with the sauce. Drizzle over the loosened pesto and sprinkle over the chopped parsley. Serve with a lemon wedge. Look at you, Chef!
Gem Squash - 2
Free-range Chicken Leg Quarters - 2
Onion - 1
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
White Wine - 50ml
Butter Beans - 120g
Spinach - 100g
Lemon - 1
Pesto Princess Basil & Lemon Pesto - 30ml
Fresh Parsley - 8g
GEM SQUASH MASH
Place the gem squash in a pot, fully submerge in water, and place over high heat. Once boiling, cook for 25-30 minutes until easily pierced with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKEN
Place a non-stick pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken leg quarters dry with paper towel and season. When the pan is hot, add the chicken and fry for 5-6 minutes per side until browned but not cooked through.
FRYING FRENZY
Keeping the pan on the heat and the chicken in the pan, drain any excess oil from the pan. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the wine and leave to simmer until almost evaporated. Add the drained butter beans and 200ml of water. Cover with the lid and leave to simmer for 12-15 minutes until the chicken is cooked through and the sauce has slightly thickened.
THE BESTO PESTO
When the sauce and chicken has 5-6 minutes remaining, add the shredded spinach. On completion, season with a squeeze of lemon juice, salt, and pepper. In a small bowl, loosen the pesto with oil in 5ml increments until drizzling consistency.
TIME TO EAT
Pop in a knob of butter or drizzle of oil into each gem squash half. Side with the chicken & beans doused with the sauce. Drizzle over the loosened pesto and sprinkle over the chopped parsley. Serve with a lemon wedge. Look at you, Chef!
Gem Squash - 3
Free-range Chicken Leg Quarters - 3
Onions - 2
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
White Wine - 75ml
Butter Beans - 180g
Spinach - 150g
Lemons - 2
Pesto Princess Basil & Lemon Pesto - 45ml
Fresh Parsley - 12g
GEM SQUASH MASH
Place the gem squash in a pot, fully submerge in water, and place over high heat. Once boiling, cook for 25-30 minutes until easily pierced with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard. Return to the pot, cover to keep warm, and set aside for serving.
GOLDEN CHICKEN
Place a non-stick pan (with a lid) over medium-high heat with a drizzle of oil. Pat the chicken leg quarters dry with paper towel and season. When the pan is hot, add the chicken and fry for 5-6 minutes per side until browned but not cooked through.
FRYING FRENZY
Keeping the pan on the heat and the chicken in the pan, drain any excess oil from the pan. Add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the wine and leave to simmer until almost evaporated. Add the drained butter beans and 300ml of water. Cover with the lid and leave to simmer for 12-15 minutes until the chicken is cooked through and the sauce has slightly thickened.
THE BESTO PESTO
When the sauce and chicken has 5-6 minutes remaining, add the shredded spinach. On completion, season with a squeeze of lemon juice, salt, and pepper. In a small bowl, loosen the pesto with oil in 5ml increments until drizzling consistency.
TIME TO EAT
Pop in a knob of butter or drizzle of oil into each gem squash half. Side with the chicken & beans doused with the sauce. Drizzle over the loosened pesto and sprinkle over the chopped parsley. Serve with a lemon wedge. Look at you, Chef!
Gem Squash - 4
Free-range Chicken Leg Quarters - 4
Onions - 2
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
White Wine - 100ml
Butter Beans - 240g
Spinach - 200g
Lemons - 2
Pesto Princess Basil & Lemon Pesto - 60ml
Fresh Parsley - 15g
Woolies Products in this dish
