Pesto Potatoes with Grilled Chicken, Tomatoes and 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 (Kcal) 626 31%
Energy (KJ) 2614 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

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach  and spiced with sumac, this dish is set to be a party sensation! 

Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.

  • Prep in: 15 mins
  • Cook in: 15 mins
Jamaican Jerk Haddock Prawn and Potato Cakes Recipe

Low fat

Low sat fat

High protein

Potato Cake with Jamaican Jerk Haddock & Prawn Recipe

Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!

  • Cook in: 30 mins
Potato farl steak sandwich with caramelised red onion and cheese sauce

Potato farl steak sandwich with caramelised red onion and cheese sauce

Potato Farl Steak sandwich with caramelised red onion and cheese sauce

Calling meat lovers everywhere! Indulge yourself in this Potato Farl steak sandwich with caramelised red onion and creamy cheese sauce. Perfect for a tasty lunchtime treat or a quick mid week meal.

  • Prep in: 20 mins
  • Cook in: 15 mins
Mediterranean Style Potato & Greens Salad Recipe
  • Prep in: 20 mins
  • Cook in: 10 mins