Pesto baked chicken with carrot mash & tenderstem

We've just entered wild garlic season and we couldn't wait to use it to make our own homemade pesto, mixed with a little olive oil and pine nuts... We coat chicken with this delicious wild garlic pesto and serve it on a bed of carrot mash, a lighter alternative to potato mash!

Mindful ChefMindfulChef

Ingredients:

• Coconut oil / olive oil
• Sea salt & black pepperCoconut oil / olive oil
• 1/2 lemon
• 180 g free-range chicken breast
• 20 g wild garlic
• 30 g pine nuts (nuts)
• 400 g carrots
• 160 g cherry tomatoes
• 200 g tenderstem

Instructions:

• Preheat the oven to 200C and boil a kettle.
• To make the wild garlic pesto; finely chop the wild garlic and half of the pine nuts. Place in a bowl and mix in 1 tbsp olive oil, and the lemon juice. Season with sea salt and black pepper.
• Place the chicken breasts into an ovenproof dish, and cover with a layer of the wild garlic pesto. Place in the oven for 25 mins or until cooked through.
• Peel and chop the carrot into 1cm pieces and place in a saucepan. Cover with boiling water and simmer for 20 mins until soft.
• Trim the tenderstem. Place the tenderstem, tomatoes and remaining pine nuts on a baking tray, drizzle over 1/2 tbsp oil and place in the oven for 10 mins.
• Drain the carrots and mash with a potato masher. Season with sea salt and black pepper.
• To serve, spoon the carrot mash onto a plate. Cut the wild garlic pesto chicken breast into slices. Place the sliced chicken on top of the carrot mash and serve alongside the tenderstem, tomatoes and pine nuts.