Pierce potatoes in several places with a fork. Place on the microwave turntable, towards the edge, and cook on full power, turning the potatoes over half way through cooking time.
For different wattage (or category) microwaves, adjust cooking time in accordance with manufacturers’ instructions.
While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook until browned all over - about 5-6 minutes. Add the pesto and stir through, followed by the tomatoes and spinach.
Remove potatoes from oven carefully and stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
2 large Fluffy potatoes (such as Maris Piper or King Edward)
2 skinless chicken breasts, cut into small cubes
1 clove garlic, crushed
2tbsp green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional)
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This campaign was originally produced in the framework of a programme co-financed by the European Union