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Lemony Pan-Seared Chicken

Lemony Pan-Seared Chicken

with Pesto, Peas, and Potatoes

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This recipe features a side dish built around the four Ps: pesto, peas, potatoes, and pine nuts (and a bonus fifth if you count seasoning with pepper). Pesto brings those big herby flavors, while peas add a pop of spring green. Potatoes are the good ol’ comforting standby, and pine nuts have that satisfying crunch. Top with a lemon-drizzled chicken breast and call it perfection on a plate.

Allergens:MilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

2 tablespoon



1 ounce

Pine Nuts

(ContainsTree Nuts)

12 ounce

Yukon Gold Potatoes

1 unit


4 ounce


2 unit


Not included in your delivery

1 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat21 g
Saturated Fat1.5 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber10 g
Protein48 g
Cholesterol100 mg
Sodium230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Cut potatoes into ¾-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until just shy of tender, 10-12 minutes. Add peas and continue cooking until both are tender, 2-3 minutes longer. Drain.


With your hand on one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up and cover with plastic wrap. Pound with a mallet or heavy pan until ½-inch thick. Season with salt and pepper. Repeat with other chicken breast.


Heat a large, empty pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.


Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and no longer pink in center, 3-4 minutes per side. Remove from pan and set aside to rest.


Trim, then thinly slice scallions. Cut lemon in half. In a medium bowl, toss together peas, potatoes, scallions, pine nuts, 2 TBSP pesto (we sent more), and a squeeze of lemon. Season to taste with salt and pepper.


Slice chicken into strips. Divide potato salad between plates. Drizzle with a squeeze of lemon and dollop with remaining pesto (if desired).