It’s as wholesome as it is delish! Golden, pan-fried 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.
Pesto-Infused Chicken Breast
Pesto-Infused Chicken Breast
with a butternut, baby tomato, feta & quinoa salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- Butternut
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Pesto Princess Basil Pesto
- Pumpkin Seeds
- Spinach
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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 200ml of salted 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 cooking. 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/" title="View all our recipes with Chicken at eCook">Chicken
When the roast reaches the halfway mark, 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 dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed Spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble 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. That looks scrumptious, Chef!
Butternut - 250g
Baby Tomatoes - 100g
White Quinoa - 75ml
Pumpkin Seeds - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Pesto Princess Basil Pesto - 25ml
Spinach - 20g
Balsamic Vinegar - 15ml
Danish-style Feta - 40g
Fresh Parsley - 3g
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 salted 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 cooking. 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/" title="View all our recipes with Chicken at eCook">Chicken
When the roast reaches the halfway mark, 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 dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed Spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble 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. That looks scrumptious, Chef!
Butternut - 500g
Baby Tomatoes - 200g
White Quinoa - 150ml
Pumpkin Seeds - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Pesto Princess Basil Pesto - 50ml
Spinach - 40g
Balsamic Vinegar - 30ml
Danish-style Feta - 80g
Fresh Parsley - 5g
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 salted 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 cooking. 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/" title="View all our recipes with Chicken at eCook">Chicken
When the roast reaches the halfway mark, 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 dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed Spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble 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. That looks scrumptious, Chef!
Butternut - 500g
Baby Tomatoes - 200g
White Quinoa - 150ml
Pumpkin Seeds - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Pesto Princess Basil Pesto - 50ml
Spinach - 40g
Balsamic Vinegar - 30ml
Danish-style Feta - 80g
Fresh Parsley - 5g
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.
PUT THE QUINOA ON
Rinse the quinoa and place in a pot. Submerge in 800ml of salted 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 cooking. 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 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.
PESTO Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the roast reaches the halfway mark, 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 dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving.
TOSS THE SALAD
When the roast is ready, remove from the oven and add the cooked quinoa and rinsed Spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a large bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste.
TIME TO DEVOUR!
Pile up the quinoa jumble 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. That looks scrumptious, Chef!
Butternut - 1kg
Baby Tomatoes - 400g
White Quinoa - 300ml
Pumpkin Seeds - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Pesto Princess Basil Pesto - 100ml
Spinach - 80g
Balsamic Vinegar - 60ml
Danish-style Feta - 160g
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Pesto-Infused Chicken Breast?
The preparation time for Pesto-Infused Chicken Breast with a butternut, baby tomato, feta & quinoa salad is between 25 and 40 minutes.
What is the total time required to make Pesto-Infused Chicken Breast with a butternut, baby tomato, feta & quinoa salad?
The total time required to make Pesto-Infused Chicken Breast with a butternut, baby tomato, feta & quinoa salad is between 45 and 60 minutes.
How many servings does Pesto-Infused Chicken Breast provide?
4 servings
What are the main ingredients in Pesto-Infused Chicken Breast?
Baby Tomatoes, Balsamic Vinegar, Butternut, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Pesto Princess Basil Pesto, Pumpkin Seeds, Spinach, White Quinoa
What is the nutritional information of Pesto-Infused Chicken Breast?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Pesto-Infused Chicken Breast?
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 salted 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 cooking. 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 reaches the halfway mark, return the pan to a medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken for 5-7 minutes on one side until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final minute, baste with ¾ of the basil pesto and a knob of butter. Remove from the heat and allow to rest in the pan for 5 minutes before slicing and lightly seasoning. Reserve the pan juices for serving. TOSS THE SALAD: When the roast is ready, remove from the oven and add the cooked quinoa and rinsed spinach to the tray. If your tray isn’t big enough, simply transfer the ingredients to a salad bowl. Toss together until the spinach has wilted and the tomatoes have split. Be careful, the tray will be hot! Pour over the vinegar to taste and crumble in ¾ of the drained feta. Toss again and season to taste. TIME TO DEVOUR!: Pile up the quinoa jumble 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. That looks scrumptious, Chef!
What should be prepared from my kitchen to make Pesto-Infused Chicken Breast?
Baby Tomatoes, Balsamic Vinegar, Butternut, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Pesto Princess Basil Pesto, Pumpkin Seeds, Spinach, White Quinoa
How many calories does Pesto-Infused Chicken Breast have?
calories
How much fat content does Pesto-Infused Chicken Breast have?
grams
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