Ingredients
1no.� � � � � � �Chicken Breast
45 gms� � � � �Pesto
1 tsp� � � � � � Dijon Mustard Paste
2 pinch� � � � �Pepper
15 ml� � � � � �Olive Oil
3 gms� � � � � Chopped Garlic
2 gms� � � � � Chopped Mixed Herbs
10 gms� � � � Red Bell Pepper
10 gms� � � � Yellow Bell Pepper
10 gms� � � � Green Bell Pepper
15 gms� � � � Carrot
20 gms� � � � Broccoli
10 gms� � � � Beans
50 gms� � � � Potatoes
10 gms� � � � Butter
1 pinch� � � � Nutmeg
To taste� � � �Salt
Method
- Marinate the chicken with salt, pepper, mustard, olive oil and pesto.
- Clean and cut the broccoli in to med sized florets, cut the bell peppers, beans and carrots in battens.
- Put the marinated chicken on a medium hot grill. Cook from both the side till it gets grilled marks. Transfer it on a greased baking tray and cook in the oven at 180 degree centigrade for about 5-6 minutes.
- Peel and boil the potatoes. Mash it and saut� in butter. Seasoned with salt, pepper and nutmeg.
- Heat olive oil in a pan, add chopped garlic and chopped herbs, saut� for a while and add all the vegetables and toss it till cooked. Keep the vegetables crunchy. Seasoned with salt and pepper.
- Once the chicken is cooked, remove and assemble the saut�ed vegetables, mashed potatoes and grilled chicken on a plate.
- Serve hot with extra pesto sauce and garnished with fried basil.
