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Low carb, ready in 15 min!
20 minutes

Seared Chicken Breasts with Buttery Basil Pesto

Roasted Broccoli & Brussels Sprouts

Cooking time

20 minutes




560 /serving

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 long spears of broccoli roasted to tenderness in the oven. Add seared chicken breasts to the equation, cut into juicy slices and drizzled with hot buttered pesto, and you’re accounting for a true suppertime success.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 225g Brussels sprouts
  • 1 Head of broccoli
  • 60ml Basil pesto
  • 13.5g 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
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
7 g
960 mg
Total Carb
30 g
8 g
55 g
11 g
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Roast the vegetables
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. 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, 14 to 16 min., until golden brown and tender.
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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.
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Make the sauce
Heat the same pan on medium. Add 1 tbsp butter, 1 tbsp water (double both for 4 portions) and the pesto. Cook, stirring frequently, 30 sec. to 1 min., until heated through.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired). Drizzle with the sauce. Bon appétit!

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