If grilled chicken by itself is exquisite, imagine the flavor it acquires when seasoned with herbs, and on top of that, accompany it with pesto pasta. You can't refuse to prepare this dish, ideal for a super healthy lunch.
This is a recipe that will not take you more than 40 minutes to make, and everything will be even easier if you make use of these electric griddles, extremely practical and with features that you will love. They have an exclusive design, very easy to clean and with several benefits for the kitchen.
Prep Time: 30 mins
Cook Time: 30 mons
Serves: 1
Ingredients
For the chicken breast
2 tbsp olive oil
1 tsp dried chilli flakes
1 lemon, zest only
1 chicken breast, sliced through the middle and opened out flat
For the hot potato salad
2 tbsp olive oil
125g new potatoes, par-boiled, sliced
1 tbsp balsamic vinegar
For the pesto
50ml olive oil
1 clove garlic, chopped
small handful fresh coriander, chopped
samll handful fresh chives, chopped
salt and freshly ground black pepper
Instructions
1. For the chicken, put the olive oil, chilli flakes, lemon zest and chicken into a small bowl, mix well and leave to marinate for 10 minutes.
2. Heat a griddle pan, add the chicken breast and griddle for 4-5 minutes each side, or until cooked through, (pierce the chicken with a knife or scewer in the thickest part and check that the meat is not pink and the juices run clear). Remove from the heat and keep warm.
3. To make the potato salad, heat the olive oil in a frying pan, add the sliced par-boiled potatoes and pan fry for eight minutes, or until golden. Add the balsamic vinegar and season well. Cook for one minute.
4.To make the pesto, put all the pesto ingredients into a small blender or food processor and blend until smooth.
5. To serve, pile the potato salad up on a serving plate, top with the chicken and pour over the pesto.