Seared Chicken Breast & Basil Pesto
with Charred Garlicky Greens & Lemon- Milk
- Cashew
Keep things simple yet delicious tonight, with tender chicken breast, seared to perfection! Serve it up alongside lemony garlic baby broccoli and green beans and add the finishing touch by drizzling over a generous amount of our fragrant basil pesto.
Ingredients
1
Baby Broccoli
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
330 g
Chicken Breast
2
Garlic
1 packet
Green Beans
1
Lemon
Cooking Steps
• Trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Divide seared chicken breast and charred garlicky greens between plates. • Top chicken with basil pesto. Serve with any remaining lemon wedges. Enjoy!
