Pesto baked chicken with carrot mash & tenderstem

Mains
Poultry
International
924 g
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!
Duration:PT30M
Servings:2
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.
972kcal
chicken
gluten free
dairy free
protein rich
gluten free
mains
poultry
international
high protein
recipe
food