Crispy Skinned Chicken with Sundried Tomato Pesto

Crispy Skinned Chicken with Sundried Tomato Pesto

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 22, 2019.
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Ingredients

Mash

  • 400g potatoes, peeled & diced 2cm
  • 1/4 cauliflower, roughly chopped
  • 150g frozen peas
  • 1/2 Tbsp butter
  • 1/4 cup milk

Chicken

  • 1 pack skin-on chicken breast
  • 1 courgette, diced

To Serve

  • 1 Tbsp almonds sliced
  • 1/2 pack sundried tomato pesto

Steps

  1. Preheat oven to 220°C. Prep veggies & cook mash. Add potatoes to a pot of salted water. Cover with a lid and cook on high for 10 minutes. Add cauliflower to pot and cook for a further 15 minutes, until both are tender. Add peas and cook for 2 minutes, until bright green and tender. Drain and return to pot with butter and milk and mash until smooth. Season.
  2. Prep chicken & courgette. Pat chicken dry and season.
  3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken, skin side down, for about 3 minutes, until skin is golden and crispy. Turn and cook for about 2 minutes, until seared.
  4. Roast chicken & courgettes. Transfer chicken to a lined oven tray. Add courgette to tray, drizzle with oil and season. Roast for 12-14 minutes (depending on thickness), or until chicken is cooked through and courgettes are tender. Rest chicken before slicing thickly.
  5. Serve mash and chicken topped with almonds and sundried tomato pesto.

Nutritional Information

Energy 2847 kj
680 kcal
Protein 44.9g
Carbohydrate 43.9g
Fat 34.4g