Lemony Pan-Seared Chicken with Pesto Potato Salad and Peas
- 12ounces Yukon potatoes
- 12ounces chicken breasts
- 1ounce pine nuts
- 2tablespoons pesto
- 1 lemon
- 4ounces peas
- 2 scallions
- 1teaspoon olive oil
- Cut the potatoes into 3/4-inch cubes. Potatoes in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for about 15 minutes, until tender. Remove with a slotted spoon, but keep the water boiling in the stove for later.
- Butterfly the chicken: Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open up like a book and cover with a piece of plastic wrap. Pound with a heavy pan or mallet until 1/2-inch thick. Repeat with the other chicken breast. Season chicken on all sides with salt and pepper.
- Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until toasted and fragrant. Set aside.
- Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the chicken to the pan and cook 3-4 minutes per side, until golden brown and cooked through. Set aside to rest.
- Meanwhile, thinly slice the scallions.
- Add the peas to the boiling water and cook about 2 minutes, until tender. Remove with a slotted spoon ad place in a medium bowl. Toss the potatoes, scallions, pine nuts, 2 tablespoons pesto, and a squeeze of lemon into the bowl with the peas. Taste and season with salt and pepper.
- Thinly slice the chicken and serve on a bed of the potato salad. Finish with a drizzle of pesto and a squeeze of lemon, if desired. Enjoy!
This recipe originally appeared on HelloFresh and is being used with permission.