Pesto Lemon Chicken With Crispy Kale

Preheat your oven to 200°C.

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.

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

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

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.

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.