Grilled chicken breast with pesto-potatoes and pan-fried vegetables

Juicy, tender chicken breast is grilled to perfection and paired with golden pan-fried potatoes tossed in aromatic pesto. On the side, a colourful mix of seasonal vegetables is quickly sautéed to bring out their natural sweetness and crunch.

This recipe is not only quick and easy to prepare but also delicious and satisfying, making it perfect for a weeknight family dinner or a weekend meal that feels special without requiring too much effort. With fresh ingredients, vibrant flavours, and a balanced combination of protein, carbs, and veggies, it’s a dish that checks all the boxes: tasty, healthy, and beautiful on the plate.

Ingredients: (for 4 portions)

• 2 zucchini
• 2 sweet peppers
• 2 medium white onions
• 4 chicken breasts
• 8 medium potatoes (2 for each serving)
• 200 g pesto sauce
• 100 g butter divided into 2 equal parts
• 30 ml olive oil
• mix seasonings for the potatoes: salt, pepper, 1 teaspoon turmeric, 1 teaspoon garlic powder and 1 teaspoon sweet paprika
• mix seasonings for the vegetables: 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, salt and pepper

Preparation:
Wash and prepare the vegetables as follows: scrub the potatoes well and leave the peel on, then cut them into large wedges. Peel the onion, cut it in half, and slice it evenly. Remove the seeds from the peppers, cut them in half lengthwise, and slice them into strips. Rinse the zucchini, trim the ends, cut them in half lengthwise, and slice them into even pieces.

Place the potatoes in a pan with a cup of water, cover with a lid, and let them cook for about 15–20 minutes.

After 15–20 minutes, remove the lid and add 50 g of butter, the potato seasoning, and the olive oil. Stir well to coat the potatoes evenly, then continue cooking uncovered for about 10 minutes, stirring occasionally, until they develop a golden crust.

Add half of the pesto sauce (100 g), mix thoroughly, cook for another 1–2 minutes, then remove from the heat.

While the potatoes are cooking, prepare the vegetables in a separate pan. Melt 50 g of butter, then add the onion and sauté for about 2 minutes. Next, add the peppers, stir well, and cook for another 4–5 minutes.

Add the zucchini along with the seasonings, and cook for a few more minutes, stirring occasionally, until the zucchini is tender and lightly golden.

While the vegetables are cooking, grill the chicken breast in a separate pan or on an electric grill, seasoning it with salt and pepper to taste.

Once everything is ready, it’s time to plate. Serve a portion of pan-fried vegetables alongside pesto-potatoes and a grilled chicken breast, sliced evenly. Spoon a few teaspoons of the remaining pesto sauce over the chicken for an extra burst of flavour.

If you try the recipe, let me know how you liked it! 😊

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