Marinated Chicken Breast with Chive & Coriander Pesto Recipe

Ready, steady, cook!

Prep Time: 30 mins
Cook Time: 30 mins
Serves: 2


For the chicken breast:
2 tbsp olive oil
2 tsp dried chilli flakes
2 lemon, zest only
chicken breasts

For the hot potato salad:
100 ml olive oil
250 g new potatoes, parboiled in salted water, sliced
2 tbsp balsamic vinegar

For the pesto:
100 ml olive oil
2 cloves garlic, chopped
handful of fresh coriander, chopped
handful fresh chives, chopped
salt and freshly ground black pepper

1. For the chicken put the olive oil, chilli flakes, lemon zest and chicken into a medium sized bowl, mix well and marinade for 15 minutes.

2. Heat a griddle pan, add the chicken breasts and griddle for each for 4-5 minutes on both sides until cooked through. Remove from the heat and keep warm.

3. For the potato salad, heat the olive oil in a frying pan, add the sliced parboiled potatoes and pan fry for 8 minutes until golden. Add the balsamic vinegar and season well. Cook for a further 1 minute.

4. For the pesto, place all the ingredients in a food processor and blend until smooth.

5. Divide the potatoes between 2 serving plates, topped with the chicken breasts with the pesto served on top.

1. Parboiling is simply boiling vegetables in salted water for 5 minutes.

2. When zesting a lemon, zest the yellow part of the skin only, not the white pith underneath.