Lemony Pan-Seared Chicken
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Lemony Pan-Seared Chicken

Lemony Pan-Seared Chicken

with Pesto, Peas, and Potatoes

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.

Tags:
Gluten-free
Allergens:
Milk
Tree Nuts

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

2 tablespoon

Pesto

(Contains Milk)

1 ounce

Pine Nuts

(Contains Tree Nuts)

12 ounce

Yukon Gold Potatoes

1 unit

Lemon

4 ounce

Peas

2 unit

Scallions

Not included in your delivery

1 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ 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.

Utensils

Pot
Strainer
Large Pan
Bowl

Instructions

Boil Potatoes and Peas
1

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.

Butterfly Chicken
2

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.

Toast Pine Nuts
3

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.

Cook Chicken
4

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.

Prep and Make Potato Salad
5

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.

Finish and Plate
6

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