Ingredients

• 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

Directions

• 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.