eCook Meal
Pesto-Infused Chicken Breast
with a butternut, baby tomato, feta & quinoa salad
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.
Serving guide
Choose your portion size.
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
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 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!
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!
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!
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
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 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. 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.94
for 4 servings · R39.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
White Quinoa needs 300 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Balsamic Vinegar, Butternut, Chicken, Chicken Breast, Feta, 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. 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. 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. 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. 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 Tomato, Balsamic Vinegar, Butternut, Chicken, Chicken Breast, Feta, 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