SKU: RCPE-0003

Lemon Pesto Chicken (Recipe Bundle - Serves 4) SKU: RCPE-0003 𝗪𝗵𝗮𝘁'𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗯𝘂𝗻𝗱𝗹𝗲 • Chicken Thigh - 0.75kg • Minute Rice - 700g • Peppers Red - 1lb • Peppers Orange - 1lb • Onions Red - 1lb • Lemon - 1 piece • Feta - 150g • Pesto - 270ml 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 • Chicken - Full Pack • Jasmine Rice - 1 ½ cups • Peppers - 2 whole • Red Onion - 1 whole • Lemon - 1 whole • Feta - ½ cup (crumbled) • Basil Pesto - ½ cup • Minced Ginger - 2 tbsp • Minced Garlic - 2 tbsp Additional ingredients you'll need: • Salt and Pepper • Oil 𝗟𝗲𝘁'𝘀 𝗴𝗲𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴: RICE, NICE & EASY a. Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Let it get nice and bubbly b. Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender c. Remove from heat but keep it covered - warm rice is happy rice PREP THE PARTY a. Preheat your oven to 425°F - we've got chicken to bake Wash and dry all your produce (a quick rinse goes a long way) Zest half the lemon, then juice that same half. Cut the other half into wedges for serving b. Core and chop the peppers into bite-sized ½-inch pieces Peel and slice the onion into ¼-inch strips In a small bowl, mix together ½ tsp lemon juice, 1 tsp lemon zest, and ½ cup pesto. Add salt and pepper if you're feeling fancy. Stir and set aside - this is your lemon-pesto drizzle c. Crumble your feta so it's ready to sprinkle CHICKEN, LET'S GO a. Give the chicken a rinse and pat them dry. Season all over with salt and pepper b. Heat a large pan over medium-high. Once hot, add 2 tbsp of oil Toss in your minced garlic and ginger (2 tbsp each) - sauté for a minute until your kitchen smells amazing c. Add the chicken and sear each side for 2-3 minutes until golden and crusted. Then pop the chicken onto a baking pan and into the oven it goes - bake for 14 minutes or until fully cooked through SIZZLE THOSE VEGGIES a. In the same pan (don't clean it - flavour lives here!), drizzle in another ½ tbsp of oil. Add the onions and a pinch of salt and pepper b. Sauté for about 5 minutes until softened and golden c. Transfer to a plate and cover to keep warm BRING IT ALL TOGETHER a. Scoop some fluffy rice into each bowl. Slice or leave the chicken whole and place on top b. Spoon over all of that fresh lemon-pesto sauce c. Top with crumbled feta, roasted onions, and lemon wedges on the side for that final zing ENJOY!