Ingredients
Serves
30 minutes
4 x free range chicken breasts
Sprigs of rosemary, thyme, sage
Clove of garlic
100g rocket
150g sundried tomatoes
400g cooked kipfler (or chat) potatoes
2 avocados
2 large red capsicums
50g pinenuts
30g shaved parmesan
1 lemon
Extra virgin olive oil
Method
1. While heating oven to 200C, marinate chicken and potatoes in crushed garlic and torn herbs, sprinkle of sea salt and cracked black pepper.
2. Roast capsicums in hot oven (200C) until skins are blackened. Cool down and remove skin and seeds. Blend in food processor with pinenuts, parmesan, half a squeezed lemon, and a splash of olive oil. Season to taste.
3. Remove chicken from marinade and lay on a foiled baking tray. Roast off potatoes in hot oven for 15 minutes. Then add chicken for another 15 minutes or until cooked.
4. Toss potatoes in a bowl with sliced sundried tomatoes, avocado and rocket and dress with the rest of the lemon.
5. Slice chicken and lay it upon the salad then drizzle with red pesto.
Recipe provided by Verde Restaurant & Bar