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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Pine Nuts(ContainsTree Nuts)
Yukon Gold Potatoes
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).