Chicken Breast with Pesto Potatoes
with courgette & bell pepper
Pesto originates from the Italian city of Genoa, the capital of the Liguria region. The version we're now familiar with was first recorded in a cookbook in 1863, but it can be traced back as far as Roman times!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Pre-cooked halved baby potatoes [skin-on]
20 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
½ piece
Onion
½ piece
Bell pepper
⅓ piece
Courgette
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the baby potatoes for 8 - 10 minutes, covered.
- Remove the lid and season to taste with salt and pepper, then fry for another 2 - 4 minutes, tossing regularly.
- Slice the onion into thin half rings.
- Cut the courgette into crescents and chop the bell pepper into strips.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion, bell pepper and courgette for 3 minutes.
- Meanwhile, stir the pesto into the baby potatoes when they are done.
- Add the chicken to the vegetables and fry for 2 minutes per side.
- Reduce the heat and fry for further 4 minutes per side, or until done.
- Serve the baby potatoes with the chicken and vegetables. Serve the mayonnaise alongside.
