Lemony Pan-Seared Chicken with Pesto, Peas, & Potatoes

This recipe features a side dish built around the four Ps: pesto, peas, potatoes, and pine nuts (and a bonus fifth if you count seasoning with pepper). Pesto brings those big herby flavors, while peas add a pop of spring green. Potatoes are the good ol’ comforting standby, and pine nuts have that satisfying crunch. Top with a lemon-drizzled chicken breast and call it perfection on a plate.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place in med. pot with lg. pinch of salt & enough water to cover by 2”. Bring to boil; cook until just shy of tender (10-12 min.) Add peas; continue cooking (2-3 min.) until both are tender. Drain.

Step 2

With your hand on one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up & cover with plastic wrap. Pound to ½” thick. Season with salt/pepper. (Repeat with other chicken breast.)

Step 3

Heat lg., empty pan over med.-low. Add pine nuts & toast (2-3 min.), tossing frequently, until lightly browned & fragrant. Remove from pan & set aside.

Step 4

Heat drizzle of oil to pan over med.-high. Add chicken; cook (3-4 min. per side) until browned & no longer pink in center. Remove from pan & set aside to rest.

Step 5

In med. bowl, toss together peas, potatoes, scallions, pine nuts, 2T pesto, & a squeeze of lemon. Season to taste with salt/pepper.

Step 6

Slice chicken into strips. Divide potato salad between plates; drizzle both with squeeze of lemon & dollop with remaining pesto.

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