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20 minutes
Dinner to lunch

Dinner + Lunch Combo: Grilled Chicken Breasts

with Buttery Pesto Pasta + in Caprese Sandwiches

Cooking time

20 minutes




860 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. Radiatore pasta is ready for a hot night, when you toss it with chunks of tender off-the-barbecue chicken. Throw in fresh tomato and a splash of vinegar for freshness, leafy greens for more veg, and add buttered pesto to make it melt in your mouth. Come lunch, load chicken, bocconcini and tomato on garlic focaccia buns for a trip to Capri. ***Lunch cooking time: 10 min. Calories: 740/serving. **Nutritional facts: Total fat: 37 g | Saturated fat: 14 g | Sodium: 1110 mg | Total carb: 49 g | Sugars: 3 g | Protein: 54 g | Fibre: 3 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 120g Baby greens (baby spinach or kale)
  • 1 Garlic clove
  • 2 Tomatoes
  • 30g Basil pesto
  • 30ml White balsamic vinegar
  • 225g Radiatore
  • 60g Mini bocconcini
  • 2 Garlic focaccia buns
  • 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Barley, Milk, Rye, Sulphites, Cashews, Wheat

You will need:

Medium pot
Olive oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
30 g
Saturated Fat
10 g
650 mg
Total Carb
95 g
6 g
56 g
5 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Small-dice 1 tomato (double for 4 dinner/lunch portions). Mince the garlic. In a small bowl, microwave 4 tbsp butter (double for 4 dinner/lunch portions) and the garlic, in 10 sec. increments, until softened, but not melted. Add the pesto and a pinch of the spices; stir well. Set the remaining tomato and ½ the pesto butter aside in the fridge.
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Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. Cut ½ the chicken into bite-size pieces. Set the remaining chicken aside in the fridge.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 dinner portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
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Dinner: Combine the pasta & serve
In the same pot, heat the pesto butter on medium-high. Add the pasta, diced tomato, chopped chicken, ½ the vinegar, ½ the spinach, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Set the remaining spinach and vinegar aside in the fridge. Divide the pasta between your bowls. Bon appétit!
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Lunch: Mise en place & make the salad
Thinly slice the reserved chicken. Cut the reserved tomato into rounds; toss with a drizzle of olive oil and S&P. Thinly slice the bocconcini. In a medium bowl, combine the reserved spinach and vinegar, the bocconcini, a drizzle of oil and S&P.
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Lunch: Finish & serve
Warm the focaccia in the toaster. Spread the cut-sides with the reserved pesto butter. Divide the bun bottoms between your plates. Top with the salad, tomato, chicken and a bun top. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.