Chicken Fillets with Pesto Potatoes
with courgette & bell pepper
Courgettes are actually fruits, but are often treated as vegetables. They are low in calories and rich in vitamin C and fibre, making them a healthy choice for a variety of meals!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Pre-cooked halved baby potatoes [skin-on]
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
100 g
Chicken fillets with Mediterranean spices
½ piece
Onion
½ piece
Bell pepper
⅓ piece
Courgette
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Halve the baby potatoes or cut any larger ones into quarters. Melt a knob of butter in a frying pan over medium-high heat and fry the baby potatoes for 8 - 10 minutes, covered. Remove the lid and season to taste with salt and pepper, then fry for another 2 - 4 minutes, tossing regularly.
Slice the onion into thin half rings. Cut the courgette into crescents and chop the bell pepper into strips.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Heat a drizzle of olive oil in a frying pan and fry the onion for 1 - 2 minutes, then add the bell pepper, courgette and chicken. Fry for 6 - 8 minutes until the chicken is done. Meanwhile, stir the pesto into the baby potatoes when they are done.
Serve the baby potatoes with the chicken and vegetables. Serve the mayonnaise alongside.