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Sun-Dried Tomato Pesto Chicken

35 min. | 539 kcal | easy |
Family, Needs a blender
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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
4 unit Chicken Thighs
80 g Feta Cheese
100 ml Greek Yogourt 2%
300 g Yellow Potato(es)
1 unit Lemon
1 unit Garlic Clove(s)
1 unit Basil
3 unit Sun-Dried Tomatoes
What you need Baking sheet, bowls, arm blender.
539 kcal
% daily value
% daily value
carbohydrate 320434g
fat 29g
cholesterol 156mg
fiber 3g
protein 39g
saturated 10g
sodium 526mg
sugar 5g
trans 0g