Pesto Lemon Chicken With Crispy Kale - Parker Practice

Pesto Lemon Chicken With Crispy Kale

Recipe Ingredients

(Serves 2)

  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 handful basil
  • 1 garlic clove
  • 1/2 tsp chilli flakes
  • Juice of  1/2 lemon
  • 25g pine nuts + 25g pine nuts to top
  • 200g kale
  • Frylight spray
  • Salt and pepper to taste
  • Optional – 2 tbsp lemon water

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

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