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Marinated griddled chicken breast with chive and coriander pesto, served on a hot potato salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the chicken, put the olive oil, chilli flakes, lemon zest and chicken into a small bowl, mix well and leave to marinate for 10 minutes.

  2. Heat a griddle pan, add the chicken breast and griddle for 4-5 minutes each side, or until cooked through, (pierce the chicken with a knife or scewer in the thickest part and check that the meat is not pink and the juices run clear). Remove from the heat and keep warm.

  3. To make the potato salad, heat the olive oil in a frying pan, add the sliced par-boiled potatoes and pan fry for eight minutes, or until golden. Add the balsamic vinegar and season well. Cook for one minute.

  4. To make the pesto, put all the pesto ingredients into a small blender or food processor and blend until smooth.

  5. To serve, pile the potato salad up on a serving plate, top with the chicken and pour over the pesto.

Ingredients

For the chicken breast

  • 2 tbsp olive oil
  • 1 tsp dried chilli flakes
  • 1 lemon, zest only
  • 1 chicken breast, sliced through the middle and opened out flat

For the hot potato salad

  • 2 tbsp olive oil
  • 125g/4½oz new potatoes, par-boiled, sliced
  • 1 tbsp balsamic vinegar

For the pesto

  • 50ml/2fl oz olive oil
  • 1 clove garlic, chopped
  • small handful fresh coriander, chopped
  • small handful fresh chives, chopped
  • salt and freshly ground black pepper

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Marinated griddled chicken breast with chive and coriander pesto, served on a hot potato salad

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