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🥗 Oven Chicken with Warm Potato-Broccoli Salad and Pesto Dressing

590 kcal · 30 min · 4 servings

Oven Chicken with Warm Potato-Broccoli Salad and Pesto Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the chicken thoroughly under running water.
  3. 3. Pat the meat dry with kitchen paper.
  4. 4. Rub the chicken with the spices.
  5. 5. Let the meat rest for a few minutes.
  6. 6. Wash the potatoes thoroughly.
  7. 7. Cut the potatoes into quarters.
  8. 8. Fill a pot with lightly salted water.
  9. 9. Place the potatoes in the water.
  10. 10. Bring the water to a boil.
  11. 11. Cook the potatoes over medium heat for about 15 minutes.
  12. 12. Wash the broccoli under running water.
  13. 13. Separate the broccoli into small florets.
  14. 14. Halve the broccoli florets.
  15. 15. Wash the lemon thoroughly.
  16. 16. Grate about one teaspoon of lemon zest finely.
  17. 17. Cut the lemon in half.
  18. 18. Squeeze the juice from the lemon.
  19. 19. Wash the parsley.
  20. 20. Shake the parsley dry.
  21. 21. Remove the thick stems from the parsley.
  22. 22. Finely chop the parsley leaves.
  23. 23. Put one teaspoon of lemon juice into a bowl.
  24. 24. Add the lemon zest to the bowl.
  25. 25. Add the chopped parsley to the bowl.
  26. 26. Add the Parmesan to the bowl.
  27. 27. Add olive oil to the bowl.
  28. 28. Mix all ingredients in the bowl.
  29. 29. Season the mixture with salt and pepper.
  30. 30. Set the bowl aside.
  31. 31. Heat oil in a pan over high heat.
  32. 32. Season the chicken breast with salt.
  33. 33. Fry the chicken breast on all sides.
  34. 34. Fry the breast for about two minutes per side until golden brown.
  35. 35. Place the meat in a baking dish.
  36. 36. Cook the meat in the oven for about 8 to 10 minutes.
  37. 37. Remove the potatoes with a slotted spoon.
  38. 38. Let the potatoes drain in a sieve.
  39. 39. Bring the cooking water back to a boil.
  40. 40. Cook the broccoli in it for about 4 minutes until al dente.
  41. 41. Put the lukewarm broccoli into a bowl.
  42. 42. Add the potatoes to the bowl.
  43. 43. Add two-thirds of the pesto to the bowl.
  44. 44. Mix the broccoli, potatoes, and pesto.
  45. 45. Add a few splashes of lemon juice.
  46. 46. Season the salad with salt and pepper.
  47. 47. Plate the salad on plates.
  48. 48. Place the chicken on the plates.
  49. 49. Serve the salad with the remaining pesto.

Nutrition per serving