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Seared Chicken Breasts with Buttery Basil Pesto

Roasted Turnips & Brussels Sprouts

Cooking time

25 minutes

Servings

2/4

Calories

540 /serving

Seared Chicken Breasts with Buttery Basil Pesto

Roasted Turnips & Brussels Sprouts

Balance the books—the meat and veg books, that is—with these perfectly proportioned plates. From the kingdom of vegetalia, you’re partnering two down-to-earth friends who bring out the best in each other: halved Brussels sprouts and chunks of bittersweet turnips roast to tenderness in the oven. Add seared chicken breasts to the equation, brimming with juiciness and slathered in hot buttered pesto, and you’re accounting for a true suppertime success.

We will send you:

2 Chicken breasts
200g Brussels sprouts
225g Turnips (or rutabaga)
60ml Basil pesto
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Cashews

You will need:

Medium pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
32 g

Saturated Fat
10 g

Sodium
820 mg

Total Carb
21 g

Sugars
8 g

Protein
45 g

Fibre
7 g

Preparation

Roast the vegetables

Preheat the oven to 450°F. Peel and medium-dice the turnips. Halve the Brussels sprouts (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 22 min., until tender.

Cook the chicken

Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.

Make the sauce

Heat the same pan on medium. Add 2 tbsp butter, 1 tbsp water (double both for 4 portions) and the pesto. Cook, stirring frequently, 30 sec. to 1 min., until heated through.