Make dinner a saucy affair with a delicious meal everyone will love! This chicken pesto bake is sure to be a hit, especially for Sunday lunch.

SERVES 6 // COOKING TIME  35 min

INGREDIENTS
For the basil and mint pesto
100 g basil
50 g mint, picked
1 tsp lemon juice
2 garlic cloves
¼ cup Parmesan
½ cup olive oil
¼ cup sunflower seeds, toasted
For the chicken pesto bake
6 chicken breasts
2 cups cauliflower rice
80 g Parmesan, grated
½ cup basil and mint pesto
2 eggs, whisked
300 g broccoli florets

METHOD
For the basil and mint pesto
1. Add the basil, mint and lemon juice to a food processor and pulse for 1 minute.
2. Add the garlic, Parmesan and olive oil, and blend until the mixture emulsifies.
3. Add sunflower seeds and pulse until the pesto has reached your desired consistency. Add more lemon juice or olive oil if you want it runnier. Season.
For the chicken pesto bake
1. Preheat the oven to 180°C.
2. Season the chicken with salt and black pepper, and rub with olive oil.
3. In a bowl, combine the cauliflower, Parmesan and pesto.
4. Dip each chicken breast in the egg and then in the cauliflower crust.
5. Arrange in a casserole dish and bake for 15 min.
6. Flip the breasts, add the broccoli and then bake for 15 min. Grill for 5 min to crisp up.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za