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

The post Chicken pesto bake appeared first on MyKitchen.

Get your protein fix with this incredible mid-week bake. The spicy chicken is packed with the warm flavours of chilli, paprika, cumin and cinnamon. This dish is also budget-friendly and super comforting for the cooler weather.

SERVES 4 // COOKING TIME 55 mins

INGREDIENTS
4 cloves garlic, peeled and chopped
¼ cup olive oil
1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
½ tsp cinnamon
Salt and black pepper
175g plain yoghurt
1 tbsp mayonnaise
8 chicken pieces
400g tin chickpeas, drained
250g cherry tomatoes, halved
20g parsley

METHOD
1. Preheat oven to 180°C.
2. To make the marinade, mix together the garlic, oil, spices and ½ tsp salt in a bowl.
3. For the serving sauce, mix the yoghurt and mayonnaise in a bowl. Add 1 tbsp marinade.
4. Place the chicken, chickpeas and tomatoes in a roasting tin. Pour over the marinade and toss to coat. Season well.
5. Roast for 35–40 minutes, until the chicken is cooked.
6. Garnish with parsley and serve with the yoghurt sauce.

The post Spicy chicken and chickpea bake appeared first on MyKitchen.