Sun-Dried Tomato Pesto Chicken

Informations supplémentaires

35 min. | 539 kcal | easy | Needs a blender, Family | Printable version

1. Setup Preheat the oven to 425°F. Chop the garlic. Cut the lemon in half. Cut the sun-dried tomatoes and the basil into pieces. Cut the potatoes into quarters.

2. Make the potato wedges Spread the potato wedges on a baking sheet. Brush with olive oil and season with salt and pepper. Cook in the oven for 25-30 minutes. Leave space for the chicken, since you will add it halfway through cooking.

3. Make the pesto In a mixer or using an arm blender, make a pesto with the sundried tomatoes, the basil, the garlic, the juice of half a lemon and 3 ^2P | 4 ^3P tbsp of olive oil. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.

4. Cook the chicken Mix the chicken with the pesto. Add the chicken to the baking sheet. Cook for another 12-15 minutes.

5. Make the whipped feta In a mixer or using an arm blender, whip the feta with the greek yogurt and 2 ^2P | 3 ^3P tbsp of olive oil. If the consistency is too thick, add a little more oil.

6. Plate your dish Serve the chicken with the whipped feta and the potato wedges. Bon appétit

4unitChicken Thighs

80gFeta Cheese

100mlGreek Yogourt 2%

300gYellow Potato(es)

1unitLemon

1unitGarlic Clove(s)

1unitBasil

3unitSun-Dried Tomatoes

What you need Baking sheet, bowls, arm blender.

539 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 320434g

106811%

fat 29g

45%

cholesterol 156mg

52%

fiber 3g

12%

protein 39g

saturated 10g

50%

sodium 526mg

22%

sugar 5g

trans 0g