Marinated Griddled Chicken Breast with Chive and Coriander Pesto

Marinated chicken griddled and served over pan-fried balsamic potatoes with a fresh coriander and chive pesto.

Chicken High Protein Gluten Free Pesto Potato

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

28.4g

per serving

28.4 g total

Fat

105.6g

per serving

105.6 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Fruits

piece

Lemon

zest only

Meat

piece

Chicken Breast

sliced through the middle and opened out flat

NutsSeeds

tsp

Chilli Flakes

dried

clove

Garlic

chopped

small handful

Coriander

fresh, chopped

small handful

Chives

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the marinade

Olive Oil

for the potato salad

Olive Oil

for the pesto

Vegetables

125

New Potatoes

par-boiled and sliced

Method

Marinate the chicken in a bowl with olive oil, chilli flakes, and lemon zest for 10 minutes.

Cook the chicken on a hot griddle pan for 5 minutes per side until the juices run clear.

Fry the sliced potatoes in olive oil until golden, then season and add balsamic vinegar.

Blend the olive oil, garlic, coriander, and chives in a food processor until smooth.

Plate the potato salad, place the chicken on top, and drizzle with the pesto.