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Potato, carrot and chicken pan with spicy pesto

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Ingredients for 1 servings:

  • 2 large carrots
  • 2 large potatoes
  • salt water
  • 150 g chicken breast
  • 1 small onion(s)
  • 1 tbsp vegetable oil
  • 3 tsp, heaped pesto (pepper or tomato pesto)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick, easy and spicy thanks to the pesto

Dice the carrots, potatoes, onion, and chicken breast. Cook the carrots and potatoes in salted water until tender. Meanwhile, sauté the onion and chicken breast in vegetable oil, seasoning lightly with salt (the pesto is already seasoned) and pepper. When the carrots and potatoes are tender, add them to the chicken, season with 3 teaspoons of pesto, and sauté briefly again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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