Let's be honest, chicken can be... underwhelming. Dry, flavourless, and begging for a mercy killing into a bowl of gravy. But you, my friend, deserve better! Prepare yourself for a culinary redemption arc with this Marinated Griddled Chicken Breast with Coriander & Chives Pesto recipe. It's so good, it’ll make you question everything you thought you knew about poultry.
This isn't your average bland bird. We're talking juicy, flavourful chicken breasts infused with a killer marinade and topped with a vibrant, herbaceous pesto that practically screams "summer." Think sunshine on a plate, but in chicken form.
Essentially, you're going to marinate the chicken in gloriousness (a mixture of olive oil, lemon zest and dried chilli flakes), then unleash your inner grill master on a griddle pan. Finally, you'll crown this masterpiece with a pesto that’s bursting with fresh coriander and chives. Trust me, your taste buds will thank you.
As the great Julia Child once said, “People who love to eat are always the best people.” And trust us, you'll love eating this!
FAQs:
Can I make the pesto ahead of time? Absolutely! The pesto can be made a day or two in advance and stored in the refrigerator.
What if I don't have a griddle pan? A regular frying pan will work just fine! Just make sure it's nice and hot to get a good sear on the chicken.
Can I use a different herb in the pesto? Go wild! Mint, parsley, or even a little bit of spinach would be delicious additions.
What should I serve with this chicken? The hot potato salad worked great here. Grilled vegetables, a fresh salad, or some crusty bread for soaking up all that delicious pesto are all excellent choices.
So, ditch the boring chicken routine and embrace this flavour-packed recipe. Your taste buds will thank you!
Can I make the pesto ahead of time? Absolutely! The pesto can be made a day or two in advance and stored in the refrigerator.
What if I don't have a griddle pan? A regular frying pan will work just fine! Just make sure it's nice and hot to get a good sear on the chicken.
Can I use a different herb in the pesto? Go wild! Mint, parsley, or even a little bit of spinach would be delicious additions.
What should I serve with this chicken? The hot potato salad worked great here. Grilled vegetables, a fresh salad, or some crusty bread for soaking up all that delicious pesto are all excellent choices.
So, ditch the boring chicken routine and embrace this flavour-packed recipe. Your taste buds will thank you!
Prep Time: 30 mins
Cook Time: 30 mins
Serves: 2
Serves: 2
Ingredients:
For the chicken breast:
2 tbsp olive oil
2 tsp dried chilli flakes
2 lemons, zest only
2 chicken breasts For the hot potato salad:
100 ml olive oil
250g new potatoes, parboiled in salted water, sliced
2 tbsp balsamic vinegar
For the pesto:
100ml olive oil 2 cloves garlic, chopped
a handful of fresh coriander, chopped
handful fresh chives, choppedchi
salt and freshly ground black pepper
For the chicken breast:
2 tbsp olive oil
2 tsp dried chilli flakes
2 lemons, zest only
2 chicken breasts For the hot potato salad:
100 ml olive oil
250g new potatoes, parboiled in salted water, sliced
2 tbsp balsamic vinegar
For the pesto:
100ml olive oil 2 cloves garlic, chopped
a handful of fresh coriander, chopped
handful fresh chives, choppedchi
salt and freshly ground black pepper
Instructions:
1. Give your chicken breasts a spa day in the lemon zest and chilli flake marinade and marinate for 30 minutes.
2. Heat your griddle pan to medium-high heat. Griddle those marinated beauties for about 5-7 minutes per side, or until cooked through.
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, whip up your Coriander & Chive Pesto. Taste and adjust seasoning as needed - it's your pesto, after all!
5. Divide the potatoes between 2 serving plates, topped with the chicken breasts and the pesto served on top. Scatter some chopped coriander around the plate for decoration, if desired.
Techniques:
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.
Techniques:
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.