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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.

ChickenHigh ProteinGluten FreePestoPotato

Estimated Nutrition

Per Serving Total
Calories 1185.4 kcals 1185.4 kcals
Carbohydrates 28.4 grams 28.4 grams
Fat 105.6 grams 105.6 grams
Protein 34.2 grams 34.2 grams
Cook Time
18 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
Fruits
1
piece
Lemon
zest only
Meat
1
piece
Chicken Breast
sliced through the middle and opened out flat
NutsSeeds
1
tsp
Chilli Flakes
dried
1
clove
Garlic
chopped
1
small handful
Coriander
fresh, chopped
1
small handful
Chives
fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
for the marinade
30
ml
Olive Oil
for the potato salad
50
ml
Olive Oil
for the pesto
Vegetables
125
g
New Potatoes
par-boiled and sliced

Steps

  • 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.