Pesto Potatoes with Grilled Chicken & Bacon Recipe

Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (KJ) 2614 31%
Energy (Kcal) 626 31%
Fat 35.1g 50%
Saturated Fat 6.4g 50%
Total Sugars 3.1g 3%
Salt 1.9g 31%

Method

Place all the presto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until it all blends together. Add in a squeeze of lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.

Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.

Heat the griddle pan and lightly oil with rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon until crispy then cut into strips.

Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.

Ingredients

12-15 baby/new season potatoes

4 chicken breasts

8 rashers of bacon

2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)

For the Pesto:

½ clove of garlic, chopped

Sea salt and freshly ground black pepper

3 good handfuls of fresh basil, leaves picked and chopped

A handful of pine nuts, very lightly toasted

A good handful of freshly grated parmesan cheese

Rapeseed oil

A small squeeze of lemon juice

or alternatively use a jar of pre-made pesto

12-15 baby/new season potatoes 4 chicken breasts 8 rashers of bacon 2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes) For the Pesto: ½ clove of garlic, chopped Sea salt and freshly ground black pepper 3 good handfuls of fresh basil, leaves picked and chopped A handful of pine nuts, very lightly toasted A good handful of freshly grated parmesan cheese Rapeseed oil A small squeeze of lemon juice or alternatively use a jar of pre-made pesto

You may also like

Thai beef and potato salad recipe

Low sat fat

High protein

Thai Beef and Potato Salad

Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.

  • Cook in: 15 mins
Leftover hash recipe

Leftover Sunday Lunch Hash

Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!

  • Prep in: 10 mins
  • Cook in: 10 mins
One pan Lyonnaise potatoes recipe

One Pan Lyonnaise Potatoes

Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!

  • Prep in: 10 mins
  • Cook in: 15 mins
Light massaman chicken and potato curry recipe

High protein

Light Massaman Chicken and Potato Curry

Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein - get cooking now!

  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union