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leah gorb
By leah gorb

Pesto chicken & crispy potatoes

Baby potatoes Chicken breast (thinly sliced chicken breast) Paprika, chilli flakes, oregano, thyme, salt, olive oil 30g pesto 80ml fresh cream 150ml chicken/vegetable stock Method: - Cut slices in the potatoes and then season with olive oil, salt, pepper, oregano and thyme - Air fry or pop them in the oven for 30 mins at 180 degrees C Season the chicken breast with paprika, olive oil, chilli flakes, salt and pepper. Pan fry the chicken until pretty much cooked and then set aside. - To the same pan add the stock, cream and pesto. Stir over a low heat until it thickens then add in the chicken and cook for 5-10 mins. - Top with parsley & serve together with some broccoli!
Updated at: Tue, 13 Feb 2024 20:51:26 GMT

Nutrition balance score

Great
Glycemic Index
49
Low
Glycemic Load
8
Low

Nutrition per serving

Calories374.8 kcal (19%)
Total Fat26.3 g (38%)
Carbs15.5 g (6%)
Sugars3.7 g (4%)
Protein19.8 g (40%)
Sodium306.2 mg (15%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Instructions

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Notes

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