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Chilli pesto chicken with new potatoes & green beans
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2 tsp sunflower oil
350g new potatoes, cut in half
4 free range skinless chicken breast fillets
400g pack trimmed green beans
120g red chilli pesto with tomato
120g reduced fat French crème fraîche
½ x 25g pack basil, leaves only (optional)
1. Heat the oil in a frying pan and add the potatoes and some seasoning. Sauté over a medium heat with the lid on for 10 minutes, stirring halfway through, until the potatoes are golden but not yet tender.
2. Season the chicken and nestle the fillets between the potatoes, then brown on the first side for 1-2 minutes until golden. Turn the chicken, cover with a lid and cook for 5 minutes.
3. Scatter the beans into the pan, season, then re-cover and cook for 5 minutes more until they are just tender and the chicken has no pink meat and the juices run clear, and the potatoes are cooked through. Drop 1 tbsp pesto on top of each piece of chicken, then dot the crème fraîche around and take off the heat. Re-cover the pan and leave to rest for 3 minutes. Scatter with the basil to serve, if using.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in July 2019.
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