Creamy Pesto Chicken & Garlic Wedges

• servings: Serves 1
• total time: 53 minutes

Ingredients

One of my favourite recipes! A quick, easy and high protein dinner recipe for you to try. This is so delicious 😍 Save for later☝🏼

481 kcals

46g PRO, 64g CHO, 11g FAT

250g of uncooked potatoes

1 tsp of garlic salt

Oil spray

120g of uncooked chicken breast, butterflied

1 tsp of paprika

Salt/pepper

2 cloves of garlic, minced

1/2 red onion

1/2 reduced salt chicken stock cube mixed in 250ml of boiling water

1/2 tsp of cornflour mixed with 4 tbsp of warm water

40ml of light cream

1 tbsp of light pesto

50g of green beans

Directions

Wash the potatoes and slice into wedges. Par boil for 5-8 mins. Drain and shake. Season with garlic salt and spray with oil. Air fry at 200°C for 20-25 minutes.

Boil and cook the green beans for 8-10 minutes.

In the meantime, butterfly the chicken and season with paprika, salt and pepper. Spray a pan with oil and fry the chicken breast for 5 minutes on either side until cooked through. Remove and set aside.

On the same pan, add the onion, garlic and a dash of water. Soften for 2 minutes.

Pour in the chicken stock, cream and add the pesto. Then mix the cornflour with warm water and stir. Pour into the pan. Let it simmer for 5 minutes to thicken up. Add more water if it’s too thick.

Then add back in the chicken breast and cover in the sauce. Let it cook for another few minutes.

Serve the potatoes, green beans, chicken and sauce altogether.

Enjoy!