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Felix Budisetiawan - Executive Chef
The Dharmawangsa Hotel
Jakarta, Indonesia
Felix Budisetiawan - Executive Chef
Honey Chicken with Kale Pesto, avocado & tossed romain 
Honey chicken with Kale pesto, avocado and tossed romain


1 chicken breast, bone in

15 gr  kale pesto

15 ml  orange juice

15 ml  BeeMa Honey Java Forest 

15 ml Olive oil

½ tsp fresh sage

salt black pepper

1 cup baby romain

1 tbs bell pepper, cut into diamonds

1 tbs cucumber, peeled, cut into diamond

3 pcs black olive

3 pcs green olive

1 tbsp Feta cheese

Half avocado, sliced

Lemon juice


30 ml orange juice

15 ml BeeMa Honey Java Forest 

45 ml Olive oil

15 ml Cider vinegar

1 tspn French mustard



1. Preheat oven to 220c

2. Trimmed chicken breast, marinate w kale pesto and place into roasting dish.

3. Combine orange juice, honey, sage, and then drizzle over  the meat.

3. Cover and leave to marinate for further 30 minutes.

4. Drizzle with olive oil, season with salt and pepper and roast for 10-12 minutes

5. Leave to rest for 5 minutes before carving.

6. Serve with tossed salad .

7. Combine all the dressing ingredients and drizzle over the salad.

8. Sprinkle with bee pollen and decorate with edible flowers.

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