Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

Prep in:
15 mins
Cook in:
10 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 626 31%
Energy (KJ) 2614 31%
Fat 35.1g 50%
Saturated Fat 6.4g 50%
Total Sugars 3.1g 3%
Salt 1.9g 31%

Place all the presto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until it all blends together. Add in a squeeze of lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.

Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.

Heat the griddle pan and lightly oil with rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon until crispy then cut into strips.

Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.

Ingredients

12-15 baby/new season potatoes

4 chicken breasts

8 rashers of bacon

2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)

For the Pesto:

½ clove of garlic, chopped

Sea salt and freshly ground black pepper

3 good handfuls of fresh basil, leaves picked and chopped

A handful of pine nuts, very lightly toasted

A good handful of freshly grated parmesan cheese

Rapeseed oil

A small squeeze of lemon juice

or alternatively use a jar of pre-made pesto

12-15 baby/new season potatoes 4 chicken breasts 8 rashers of bacon 2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes) For the Pesto: ½ clove of garlic, chopped Sea salt and freshly ground black pepper 3 good handfuls of fresh basil, leaves picked and chopped A handful of pine nuts, very lightly toasted A good handful of freshly grated parmesan cheese Rapeseed oil A small squeeze of lemon juice or alternatively use a jar of pre-made pesto

You may also like

High protein

Low sat fat

Pan Seared Cod with Potatoes and Chorizo

Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.

  • Cook in: 25 mins

Italian Potato Frittata with Asparagus & Feta Recipe

This eggy base encompasses a swell of beautiful and vibrant flavours, including feta cheese, onions, and asparagus - this is an impressive, yet easy meal to rustle up and is perfect when cooking for a number of people.

  • Prep in: 10 mins
  • Cook in: 10 mins

Quick Pork and Potato dumplings with Korean kimchi

Quick Pork and Potato dumplings with Korean kimchi

Amaze your guests with these deliciously quick and easy Pork and Potato dumplings. Seasoned with traditional Korean flavours, this recipe is the perfect showstopper for all occasions.

  • Prep in: 20 mins
  • Cook in: 10 mins

Bombay Potato Hash Recipe

Packed full of flavour and textures, this is great Indian dish to experiment with spice combinations - don't be afraid to turn up the heat a little!

  • Prep in: 10 mins
  • Cook in: 15 mins