Chicken and Pesto Jacket Potato
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 2
| Per Serving | %RI |
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Method
- Pierce potatoes all over with a fork. Place on the microwave turntable, towards the edge, and cook on HIGH, according to the manufacturer’s instructions, turning the potatoes over halfway through cooking time.
- While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook for 5-6 minutes all over until brown. Add the pesto and stir through, followed by the tomatoes and spinach.
- Remove the potatoes from microwave carefully and leave to stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
Ingredients
2 large Fluffy potatoes (such as Maris Piper or King Edward)
1 teaspoon oil
2 boneless, skinless chicken breasts, cut into small cubes
1 garlic clove, peeled and crushed
2 tablespoons prepared green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional), to serve
