Bring a pan of water to the boil. Cook the kale for 30 secs, drain and pat dry with kitchen paper.

Put the basil, garlic, seeds, oil, pine nuts, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.

When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. , then toss with the pesto and serve.