with Sweet Bell Peppers and Basmati Pilaf
Lemon and basil pesto make a fresh and zesty sauce for tender chicken that's served with feta and a savoury basmati pilaf for an extra-tasty supper. Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Yellow onion • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Basil Pesto
0.25 cup
Zesty Garlic Blend
7 g
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.25 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Zesty Garlic Blend. Cover and bring to a boil over high.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Pat chicken dry with paper towels, then season with salt, pepper and remaining Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
- Transfer to an unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until cooked through.**
- Meanwhile, heat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Transfer to a plate, then cover to keep warm.
- To a small bowl, add pesto, 1 tsp (2 tsp) lemon zest and 1/2 tsp (1 tsp) lemon juice.
- Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then season with salt. Stir in veggies and 1 tsp (2 tsp) lemon zest.
- Thinly slice chicken.
- Divide pilaf and chicken between plates.
- Spoon lemon-pesto sauce over chicken.
- Sprinkle with feta.
- Squeeze a lemon wedge over top, if you like.
760
kcal
Calories
29
g
Fat
9
g
Saturated Fat
75
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
49
g
Protein
150
mg
Cholesterol
930
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4
mg
Iron
