Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
Preheat the oven to 200°C/180°C. Peel and cut the carrot into coins. Wash and slice leeks and celery. Place the vegetables to a roasting dish together with the chicken breasts. Season with olive oil, salt, pepper and thyme. Roast for 20 min.
2 Toast nuts
Meanwhile, heat a pan and toast pine nuts until nicely browned, for about 3 minutes. Remove from the pan.
3 Make pesto
Prepare the pesto. In a mixer or in a food processor, blend smooth basil, rinsed and drained beans, peeled garlic clove, parmesan and the toasted pine nuts. Add a generous amount of olive oil and a few spoons of water, if needed, for the pesto to become smooth. Season with salt and pepper.
4 Add and serve
Remove the chicken from the oven after 20 min and add the cleaned asparagus (remove woody ends). Continue cooking for a final 5 min. Serve the chicken and vegetables with the bean and basil pesto.