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
Ingredients
2 servings
Paprika
Olive Oil
Instructions
No instructions yet