Tomato Pesto Chicken Potato Salad
Servings: 2
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp tomato pesto sauce
- 2 cups baby spinach
- 2 each small red potatoes
Instructions
Pre Cook (Mise En Place):
- Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
- Pre-heat oven to 425F
- Boil water
- Dice potatoes
- Marinate chicken with 2 tbsp of tomato pesto sauce
- Pre-heat skillet to medium high heat
Cooking Method:
- First, boil potatoes for 10-15 minutes
- Then, add chicken to the skillet. Sear the chicken on both sides until it is golden crispy
- Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
- Once the potatoes have cooked, drain it and set it aside
- After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
- In a bowl, add the potatoes, chicken, spinach, and 2 tbsp of tomato pesto sauce. Mix all ingredients well
- This dish can be served hot or cold