Pesto Lemon Chicken With Crispy Kale

Pesto Lemon Chicken With Crispy Kale

From celebrities to CEOs, actresses to athletes, Louise Parker is the A-list’s secret weapon when it comes to intelligent weight loss. Her eponymous brand, The Parker Practice, promises to transform your mind, body and eating habits, whether you’re looking to lose half a stone or quite a bit more. If you're keen to get in on the action, try this zingy pesto lemon chicken, complete with crispy kale...
Serves 2
Total Time
30 Minutes
2 chicken breasts
For the pesto:
2 tbsp of olive oil
1 handful of basil
1 garlic clove
1/2 tsp of chilli flakes
Juice of half a lemon
25g of pine nuts + 25g of pine nuts to top
2 tbsp of lemon water (optional)
For the kale:
200g of kale
Frylight spray
Salt and pepper, to taste
Step 1

Preheat your oven to 200°C.

Step 2

With a rolling pin, flatten the chicken and place in tin foil along with a little lemon juice, making a parcel and putting it on a tray in the oven. Cook for 20 minutes.

Step 3

Meanwhile, make the pesto by adding to a blender the basil, pine nuts, garlic, chilli flakes, lemon juice and olive oil.

Step 4

Blitz until smooth, adding some lemon water to loosen the mixture if needed. Taste and season accordingly.

Step 5

After 13 minutes of the chicken being in the oven, place the kale on another tray in the oven with a few sprays of Frylight and salt and pepper to taste.

Step 6

Once cooked, remove from the oven, chop the chicken and mix with the pesto. Serve with the kale and an extra sprinkle of pine nuts.

Nutritional Breakdown per Serving:

Total calories – 376
Carbohydrates – 9.8g
Protein – 38.2g
Fats – 20.3g


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