Pesto Chicken with Tomatoes

Ingredients

• Chicken Breast200 g
• Tomato1/2 count (65 g)
• Onion1/2 count (75 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil2 teaspoon (7 ml)
• Spinach1 cup (30 g)
• Basil1/2 cup (10 g)
• Cheese1 slice (25 g)
• Olive Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   Dice the tomato, chop the onion with the garlic and wash the spinach and basil leaves.

2. 2

   Step 2

   Heat the olive oil in a pan and once heated, add half of the onion and the garlic.

3. 3

   Step 3

   Add a pinch of salt and stir-fry for 5 minutes. Next, add the spinach with the basil leaves.

4. 4

   Step 4

   Mix, cover and let it cook for 3-5 minutes until it has reduced in volume. Once ready, blend with the cheese and a little water. Set aside.

5. 5

   Step 5

   Heat half of the oil in a pan over medium heat.

6. 6

   Step 6

   Once heated, stir-fry the tomato with the onion for 5 minutes or until it turns translucent. Season with salt and pepper.

7. 7

   Step 7

   Simultaneously, heat the rest of the oil in another pan or griddle and season the chicken breast with salt and pepper.

8. 8

   Step 8

   Once heated, add the chicken and cook 4-5 minutes per side over medium-high heat.

9. 9

   Step 9

   When flipping, add the stir-fried tomato, pesto and grated Parmesan cheese.

10. 10

    Step 10

    Cover and cook for 6-8 more minutes. Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pesto Chicken with Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.