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

Marinated griddled chicken breast with chive and coriander pesto, served on a hot potato salad is built on Olive Oil, Balsamic Vinegar, and Garlic Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 clove

Method (preview)

1. 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. 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).

3. 3

   Remove from the heat and keep warm.

4. 4

   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.

5. 5

   Add the balsamic vinegar and season well.

6. 6

   Cook for one minute.

7. 7

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

8. 8

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