Ligurian pesto chicken bowl with potatoes, green beans and tomatoes

Ingredients

For 1 serving

• Chicken breast120 g
• Potatoes200 g
• Green beans120 g
• Cherry tomatoes80 g
• Basil pesto20 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil. Peel the potatoes and cut them into roughly 2 cm cubes; top and tail the green beans.
2. When the water boils, salt it, add the potatoes and cook for 12 minutes, adding the green beans for the last 7 minutes, until the potatoes are tender and the beans still crisp.
3. Meanwhile, brush the chicken breast with the oil and season with salt. Heat a griddle well over medium-high heat and cook it for 5 minutes per side, until golden and no longer pink in the centre; rest it for 2 minutes and cut into cubes.
4. Drain the potatoes and green beans and toss them while still warm with the pesto alla genovese. Wash and halve the cherry tomatoes.
5. Build the bowl with the pesto vegetables, chicken and cherry tomatoes.