Garlicky Chicken Steak & Homemade Pesto Potatoes
Take your cooking skills to the next level!- Almond
- Milk
Time to unleash your inner chef! This week, we're whipping up a zingy homemade pesto, where fresh parsley, garlic and Parmesan cheese come together in a magical sauce that's as versatile as it is flavourful. In this meal, pesto becomes a glowing green dressing for fluffy potatoes, forming the perfect accompaniment to tender chicken steak. Once you've got this technique down, your options are endless! *This recipe is under 550kcal per serving.*
Ingredients
2
Potato
1 clove
Garlic
1
Apple
½
Lemon
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
Chicken Breast
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.
• Meanwhile, peel garlic. Thinly slice apple into wedges. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Crush garlic and flaked almonds with a pestle and mortar. • Tear in parsley and pound until combined. Add grated Parmesan cheese and pound until your preferred consistency. • Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a squeeze of lemon juice and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• When the potatoes are done, return to saucepan and add homemade pesto, tossing to combine. Season to taste. • In a large bowl, combine apple, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide garlic and herb chicken, homemade pesto potatoes and apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!
