Pesto Lemon Chicken with Crispy Kale

• Preheat your oven to 200°C
• With a rolling pin flatten the chicken and place in tin foil along with a little lemon juice, making a parcel and putting it on a tray for the oven, cook for 20 minutes
• Meanwhile make the pesto by adding to a blender the basil, pine nuts, garlic, chilli flakes, lemon juice and olive oil
• Blitz until smooth adding some lemon water to loosen the mixture if needed, taste and season accordingly
• After 13 minutes of the chicken being in the oven place the kale onto another tray and into oven with a few sprays of Frylight and salt and pepper to taste
• Once cooked remove from the oven, chop the chicken and mix with the pesto
• Serve with the kale and an extra sprinkle of pine nuts