Creamy Pesto Chicken

with Cherry Tomatoes and Green Beans

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low-carb
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Instructions

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1 Prep

Wash, trim and roughly chop the spinach. Grate the Parmesan

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2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and cook for 4-6 min on either side until browned and cooked through (see pro tip). Transfer to a plate and cover to keep warm.

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3 Make sauce

Return the pan to a medium heat with another drizzle of oil. Add the cherry tomatoes, measured water and stock cube. Stir until the stock cube dissolves. Cover with a lid, reduce the heat to low and simmer for 8-10 min until the tomato skins start to burst.  

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4 Boil beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted water for 3-4 min or until tender. Drain.

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5 Finish sauce

After 8-10 min, add the spinach, pesto, cream and black pepper to the tomato pan. Simmer for 3 min further until the sauce has thickened nicely. Fold in the grated Parmesan.

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6 Serve

Return the chicken to the pan and cook for 1 final min to warm through. Serve the chicken with the creamy pesto sauce and green beans to the side.

Tips for fussy eaters

Serve with mash potato.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 30 min

Cals 623 · Prot 56 · Carbs 17 · Fat 34

Gluten-Free

Ingredients

Number of people

Chicken pan

Chicken breast 450 Grams
Cherry tomatoes 250 Grams
Spinach 200 Grams
Parmesan 30 Grams
Olive oil 1 Tbsp
Water 150 ML
Chicken stock cube 0.5 Piece
Green beans 150 Grams
Green pesto 50 Grams
Cooking cream 100 ML
Black pepper 0.5 Tsp

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

Cooking Time: 30 min

Cals 623 · Prot 56 · Carbs 17 · Fat 34

Gluten-Free

Instructions

photo

1 Prep

Wash, trim and roughly chop the spinach. Grate the Parmesan

photo

2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and cook for 4-6 min on either side until browned and cooked through (see pro tip). Transfer to a plate and cover to keep warm.

photo

3 Make sauce

Return the pan to a medium heat with another drizzle of oil. Add the cherry tomatoes, measured water and stock cube. Stir until the stock cube dissolves. Cover with a lid, reduce the heat to low and simmer for 8-10 min until the tomato skins start to burst.  

photo

4 Boil beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted water for 3-4 min or until tender. Drain.

photo

5 Finish sauce

After 8-10 min, add the spinach, pesto, cream and black pepper to the tomato pan. Simmer for 3 min further until the sauce has thickened nicely. Fold in the grated Parmesan.

photo

6 Serve

Return the chicken to the pan and cook for 1 final min to warm through. Serve the chicken with the creamy pesto sauce and green beans to the side.

Tips for fussy eaters

Serve with mash potato.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken pan

Chicken breast 450 Grams
Cherry tomatoes 250 Grams
Spinach 200 Grams
Parmesan 30 Grams
Olive oil 1 Tbsp
Water 150 ML
Chicken stock cube 0.5 Piece
Green beans 150 Grams
Green pesto 50 Grams
Cooking cream 100 ML
Black pepper 0.5 Tsp
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