- 2 tbsp olive oil
- 1 tsp dried chilli flakes
- 1 lemon, zest only
- 1 chicken breast, sliced through the middle and opened out flat
- 2 tbsp olive oil
- 125g/4½oz new potatoes, par-boiled, sliced
- 1 tbsp balsamic vinegar
- 50ml/2fl oz olive oil
- 1 clove garlic, chopped
- small handful fresh coriander, chopped
- small handful fresh chives, chopped
- salt and freshly ground black pepper
- For the chicken, put the olive oil, chilli flakes, lemon zest and chicken into a small bowl, mix well and leave to marinate for 10 minutes.
- Heat a griddle pan, add the chicken breast and griddle for 4-5 minutes each side, or until cooked through, (pierce the chicken with a knife or scewer in the thickest part and check that the meat is not pink and the juices run clear). Remove from the heat and keep warm.
- To make the potato salad, heat the olive oil in a frying pan, add the sliced par-boiled potatoes and pan fry for eight minutes, or until golden. Add the balsamic vinegar and season well. Cook for one minute.
- To make the pesto, put all the pesto ingredients into a small blender or food processor and blend until smooth.
- To serve, pile the potato salad up on a serving plate, top with the chicken and pour over the pesto.