Grilled chicken with cavolo nero pesto.

Serves; 2.

Cooks in; 25 mins.

Preparation time; 15 mins.

Difficulty; easy.

This recipe is great protein dish to be paired with any sides of your choice. It is also a great way to add some nutrient dense leafy greens (subtly).

Why cavolo nero?

It’s high in fiber and nutrients like vitamins A, C, and K, as well as calcium, iron, and manganese.  Cavolo nero also contains antioxidants, including flavonoids that may help with inflammation and heart health.

Why pine nuts?

They contain many nutrients, including vitamins, minerals, antioxidants, and phytochemicals, and are high in heart-healthy fats and vitamin E.

2 chicken breasts (I allocate 1 per person)

For the cavolo nero pesto;

1 garlic cloves (diced)

4-5 cavolo nero stalks

Half a lemon (juiced)

25g of pine nuts

50ml of cold pressed olive oil

Dash of water

Pinch of salt

Pinch of pepper

For serving;

Spinach (roughly chopped)

Cooked pine nuts

Cavolo nero pesto

Ingredients.

  1. Preheat your oven to 180 degrees and bring a pan of water to the boil.

  2. Start by making your cavolo nero pesto. Add your cavolo nero to the pan of boiling water and cook for 2 minutes. Once cooked, drain and add to a blender (I use a nutribullet).

  3. Toast your pine nuts in a frying pan until golden and charred. This should only take 3-4 mins once in a hot pan. Once toasted add to the blender with the cavolo nero.

  4. Then add your garlic, lemon juice, salt, pepper, cold pressed olive oil and water.

  5. Blend to create a thick, but smooth pesto. If you want to make the pesto runnier you can add additional cold pressed olive oil or water. Add slowly though, pesto can change consistency quickly.

  6. Cover your chicken breasts with half of the cavolo nero pesto, wrap in foil and cook in the oven for 22-25 minutes, or until cooked through.

  7. When cooked remove your chicken from the oven and add to a hot frying pan top down to create a crispy/charred top to the chicken breast. This should only take 3-4 mins.

  8. Remove and allow the chicken to cool before slicing.

  9. Plate your chicken and spoon the remaining pesto held back on top (amount is up to your preference). Add chopped spinach, toasted pine nuts and serve.

  10. If you have any remaining pesto keep in fridge for 1-2 days.

Method.