Ingredients (Serves 2)
Preparation time 15-20 minutes

260g Chicken Breast
135g Broccolini
135g Asparagus
1tbs Lemon Juice
1 tsp Olive oil
Pesto:
4 tbs Pepitas
1 ½  Cup of Fresh Basil Leaves
¼ Cup of Water
3 Tbs Extra Virgin Olive Oil
2 Cloves of Garlic, minced
A pinch of Salt and Pepper

Directions
Cooking time 3-7 minutes

1. To make pesto place pepitas, basil, oil, water and salt and peper into a blender and mix on high until the desired consistency is reached (creamy and smooth)
2. Boil broccolini and asparagus in saucepan of water until cooked. Drain and place in a bowl. Toss through with olive oil and lemon Juice and craked pepper.
3. Grill Chicken breast in a pan on medium heat until cooked through.
4. To serve, place greens on plate, top with chicken breast. Spoon the basil pesto over the chicken.
5. Store leftover pesto in the fridge