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


  1. 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.
  2. 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.
  3. Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until toasted and fragrant. Set aside.
  4. 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.
  5. Meanwhile, thinly slice the scallions.
  6. 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.
  7. 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.