Pesto chicken & crispy potatoes

Baby potatoes Chicken breast (thinly sliced chicken breast) Paprika, chilli flakes, oregano, thyme, salt, olive oil 30g pesto 80ml fresh cream 150ml chicken/vegetable stock Method: - Cut slices in the potatoes and then season with olive oil, salt, pepper, oregano and thyme - Air fry or pop them in the oven for 30 mins at 180 degrees C Season the chicken breast with paprika, olive oil, chilli flakes, salt and pepper. Pan fry the chicken until pretty much cooked and then set aside. - To the same pan add the stock, cream and pesto. Stir over a low heat until it thickens then add in the chicken and cook for 5-10 mins. - Top with parsley & serve together with some broccoli!

Great

% Daily Values based on a 2,000 calorie diet