Chicken Breast with Walnut Pesto & Roasted Peppers

• 4chicken breasts, about 180 g each, 720 g total
• 2 tbspolive oil
• Fine salt, to taste
• 300 gjarred roasted red peppers, drained and sliced
• 80 gwalnut halves, toasted
• 40 gparmesan, grated
• 15 gbasil leaves, 10 g for the pesto and 5 g torn to finish
• 2garlic cloves
• 4 tbspextra virgin olive oil
• 30 mllemon juice
• Black pepper, to taste
• 200 gmixed salad leaves, optional (optional)
• 1small ciabatta loaf (about 270 g), optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)

Method

1. 1Make the pesto: blend the toasted walnuts, parmesan, 10 g basil, garlic and extra virgin olive oil until you have a thick, slightly coarse paste with visible flecks of nut. Stir through the 30 ml lemon juice and season well with salt and black pepper. Loosen with a splash of water if it feels claggy; you want it spoonable, not stiff.
2. 2Pound the chicken breasts to an even thickness using a rolling pin between two sheets of baking paper. This is the difference between dry edges and a juicy middle.
3. 3Season the chicken generously on both sides. Heat the olive oil in a large frying pan over medium-high heat until shimmering. Lay the chicken in away from you and cook undisturbed for 5–6 minutes, until deeply golden underneath, then flip and cook for another 5–6 minutes until cooked through with no pink in the thickest part. Lift onto a board and rest for 3 minutes.
4. 4While the chicken rests, tip the sliced roasted peppers into the same pan and toss through the resting juices over a low heat for 1–2 minutes, just until warmed through and glossy.
5. 5Slice each chicken breast on the diagonal into thick pieces.
6. 6Serve the sliced chicken with warm peppers and walnut pesto, finishing with the reserved 5 g torn basil. Add any optional dressed salad and warmed ciabatta.

Per serving

kcal

670

protein

63.5g

fibre

2.4g

carbs

7.1g

fat

43g