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🥗 Pesto Chicken with Tomato Roasted Potato Salad and Parmesan

640 kcal · 30 min · 4 servings

Pesto Chicken with Tomato Roasted Potato Salad and Parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 °C (top/bottom heat). Thoroughly clean the potatoes, quarter them lengthwise, and toss in a bowl with 1 tbsp olive oil and some salt.
  2. 2. Place the potatoes cut-side up on a baking sheet lined with baking paper and bake in the upper third of the oven for about 25 minutes until golden brown. Clean the bowl. Rinse the chicken, pat dry, and set aside to come to room temperature.
  3. 3. Rinse the tomatoes, remove the core, and cut into pieces about 0.5 cm large. Halve the onions, peel, and dice finely. Heat 1 tbsp olive oil in a pot over medium heat and sauté the onion cubes for about 3 minutes until translucent.
  4. 4. Add the tomato cubes and cook for about 3 minutes. Then season with salt, pepper, and if necessary, a little sugar, and set aside to cool.
  5. 5. For the pesto, wash the parsley, dry it well, pluck the leaves, and chop finely. In a bowl, mix half of the Parmesan with the parsley and 2 tbsp olive oil. Season with salt and pepper.
  6. 6. Cut the chicken on one side with a sharp knife to create a small pocket about 2 cm deep. Fill these pockets with approximately ½ tsp of the pesto and season the meat generously with salt.
  7. 7. Heat 2 tbsp olive oil in a pan over medium to high heat and sear the chicken on all sides for about 3–4 minutes until golden brown. Then add 1 tbsp butter, pepper the chicken, and continue cooking covered over low heat for about 4–5 minutes.
  8. 8. Take the potatoes out of the oven and toss in the cleaned bowl with the warm tomatoes. Season to taste with salt and pepper. Plate the roasted potato salad, chicken, and pesto. Sprinkle the remaining Parmesan on top and serve. Enjoy your meal!

Nutrition per serving