Griddled Chicken Breast with Chives & Coriander Pesto with Potato Salad Recipe

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!

Prep Time: 30 mins

Cook Time: 30 mins
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

Instructions:

1. First, let's get that chicken marinating. In a bowl, mix together the olive oil, chili flakes, and a little lemon zest. Toss the chicken in this mixture and let it rest for 10 minutes to soak up all that goodness.

2. While the chicken marinates, start on your potato salad. Heat some olive oil in a pan, add your parboiled potatoes, and let them get nice and golden brown for about 8 minutes. Finish them off by stirring in balsamic vinegar and a good amount of seasoning.

3. When the chicken is ready, place it on a hot griddle pan. Grill each side for 4-5 minutes, until the meat is cooked through and no longer pink. A quick way to check is to pierce the thickest part—if the juices run clear, it's done!

4. Now for the final touch: the pesto. Just toss all the ingredients into a blender or food processor and blend until it's smooth and vibrant.

5. To plate your meal, create a bed of the warm potato salad, top it with the juicy griddled chicken, and spoon that amazing pesto right over the top. Garnish with some lemon zwst 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.