? Italian Chicken with Crushed Pesto Potatoes ?
Prep time: 10 Minutes
Cook time: 25 Minutes
Calories: 400 kcal per serving
Total Fat: 7 g
Steps: 3 and 4
2 x 100g skinned chicken breast fillets
1 onion, chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and sliced
1 x 400g can chopped tomatoes with herbs
50g stoned green or black olives in brine, drained
2 tsp balsamic vinegar
250g new potatoes, halved or quartered
2 tbsp reduced-fat green pesto
2 tbsp chopped parsley
salt and freshly ground black pepper
Adding some reduced-fat pesto to new potatoes and crushing them gently makes them really delicious. This is a quick and easy supper dish for a weekday evening.
Lightly spray a deep frying pan with oil and set over a medium heat. Add the chicken and cook for 4–5 minutes each side until golden brown. Remove and set aside.
Add the onion, garlic and red pepper to the pan and cook, stirring occasionally, for 6–8 minutes until tender. Return the chicken to the pan and stir in the tomatoes. Increase the heat and when it starts to bubble, reduce it to a simmer, add the olives and cook gently for about 10 minutes until the sauce has reduced and the chicken is cooked through. Season to taste and stir in the balsamic vinegar.
Meanwhile, cook the potatoes in a pan of boing water for 15 minutes until tender. Drain well and crush lightly with a fork. Stir in the pesto.
Serve the chicken, sprinkled with parsley, with the crushed pesto potatoes.
Step it up…
You can eat this delicious dinner on Step 5 if you use 2 x 150g chicken breasts and 400g new potatoes. This will add 13g carbs and 1.5g fat per serving.
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