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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Yukon Gold Potatoes
Not included in your delivery
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).