Lemony Pan-Seared Chicken


Serves: 2

  • 340 gr Chicken Breasts
  • 340 gr Yukon Potatoes
  • 28 gr Pine Nuts
  • 2 Tablespoons Pesto
  • 1 Lemon
  • 110 gr Peas
  • 2 Scallions
  • 1 Teaspoon Olive Oil

Lemony Pan-Seared Chicken

Preparation time: 30 mins ¦ Gluten free!

  1. Prep and boil the potatoes: Cut the potatoes into 2 cm cubes. Place the potatoes in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for about 15 minutes, or until tender. While the potatoes cook, thinly slice the scallions and halve the lemon. When the potatoes are finished, remove them with a slotted spoon, but keep the water boiling on the stove for later.
  2. Butterfly the chicken: Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open up the chicken like a book and cover with a piece of plastic wrap. Pound with a large pan or mallet until ½-inch thick. Season the chicken on all sides with salt and pepper. Repeat with the other chicken breast.
  3. Toast the pine nuts: Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until toasted and fragrant. Remove from the pan and set aside.
  4. Sear the chicken: Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to rest.
  5. Make the pesto potato salad: Add the peas to the boiling water and cook for about 2 minutes, until tender, drain. Combine the peas, potatoes, scallions, pine nuts, 2 Tablespoons pesto, and a squeeze of lemon in a medium bowl. Toss, and season to taste with salt and pepper.
  6. Finish and plate: Thinly slice the chicken and serve on a bed of the pesto potato salad. Garnish with a drizzle of pesto and a squeeze of lemon, as desired. Enjoy!