Boiled Potato with Grilled Chicken and rocket Pesto topped with Cocktail Salsa
Serving: 6
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Directions
- Place potato in boiling water and boil for 15 to 20 minutes, or until cooked through.
- Dry grill the chicken breast for approximately 15 minutes.
- While the potato and chicken are cooking; prepare the salsa by quartering the cocktail tomatoes.
- Then dice the peppers into small pieces, and finely chop the parsley.
- Add all salsa ingredients together.
- Wash the rocket and finely grate the parmesan.
- Blitz the rocket, parmesan and olive oil together to form the pesto.
- Slice the cooked chicken breast horizontally into pieces.
- When the potato is cooked, cut in half and then place the chicken pieces on top.
- Add the rocket pesto and season with salt and pepper to taste.
- Top it off with the tomato and mixed pepper salsa.
- Drizzle with the olive oil, and enjoy.
Ingredients
- 1 Medium Potato
- 1 Chicken breast
- 20 g Rocket
- 5 g Pine nuts
- 5 ml Olive oil
- 5 g Parmesan Cheese
- 40 g Cocktail tomatoes (6 x cocktail tomatoes)
- 15 g Green pepper
- 15 g Yellow pepper
- 15 g Red pepper
- 10 g Red pepper