Red Pesto Seared Chicken

Nutrition per serve

Ingredients

• 300g chat potatoes
• 150g green beans
• 1clove garlic
• 150g peas
• 300g free-range chicken breast fillet
• 50g red pesto
• 10ml olive oil
• 20g butter

Method

1. Step 1 — Prep ingredients
   Quarter the unpeeled potatoes. Trim the beans and cut into thirds. Crush or finely chop the garlic.
2. Step 2 — Cook vegetables
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 7 mins. Add the peas and beans, return to the boil and cook for a further 3 mins or until the potato is tender. Drain and return to the pan. Cover to keep warm.
3. Step 3 — Prep chicken
   While the vegetables are cooking, put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
4. Step 4 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Add the red pesto and cook, turning the chicken to coat in the pesto, for 1 min or until heated through. Remove from the heat.
5. Step 5 — Make garlic butter
   Meanwhile, put the garlic and 20g butter in a small saucepan over medium heat. When the butter starts to foam, reduce the heat to low and cook, stirring occasionally, for 1-2 mins until the garlic is just cooked. (This is a gentle process to infuse the butter with the garlic; the garlic will be slightly translucent when cooked.)
6. Step 6 — Get ready to serve
   Add the garlic butter to the vegetables, season with salt and pepper and toss to coat. Divide the chicken and vegetables among plates. Drizzle the chicken with the pesto pan juices to serve.

Allergens

Milk, Almond