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Pesto Chicken Hash Bowl with Garlic Greens

Crispy potato hash bowls with home-made baked pesto chicken and sautéed purple beans and kale.

Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 615 Fat: 11g Carbs: 45g Protein: 21g

Pesto is a classic Italian condiment & pasta sauce typically made from basil, pine nuts, olive oil, and Parmesan cheese. We’re putting our spin on it with pecans and then using the sauce to top baked chicken. Combined with a quick potato hash and sautéed veggies, it’s the perfect cuddle-on-the-couch dish!

Ingredients
Russet potato
Pecans
Garlic
Basil
Green Beans
Kale
Chicken breasts
Parmesan

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Bias slice Cutting or slicing on a diagonal angle
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Lined baking sheet (foil or silpat)

Medium sauté pan

Medium sauté pan or baking dish

Optional: Food processor or blender

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven 400ºF. Wash and dry all produce. Mince or grate garlic. Small dice potatoes into cubes about 1/8”. Remove kale leaves from tough stem; discard stem and cut into 1” pieces. Remove top and bottom from purple beans, then bias slice into 1/2” pieces. Note: If you are not using a food processor: mince basil leaves.

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Step 2: MAKE THE HASH

Place potatoes in a large bowl and toss with 4 Tbsp. oil and a pinch of salt and pepper until coated. Place potatoes on a baking sheet; then, bake for 30-35 min tossing every 15 min to brown evenly.

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Step 3: MAKE PESTO

Place basil, half garlic, half parmesan, 3 Tbsp. oil and a pinch of salt and pepper. Pulse until smooth and incorporated. If food processor is unavailable: Mince basil, garlic and parmesan and place in a bowl. Then mix with 3 Tbsp. oil and a pinch of salt and pepper until incorporated. Allow to sit for 10-15 min.

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Step 4: MAKE PESTO CHICKEN

Place chicken in medium pan or baking dish and season with salt and pepper. Spoon half pesto onto each chicken breast; then, top with remaining parmesan cheese. Bake for 25 min until fully cooked.

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Step 5: SAUTE GREENS

Heat 1 tsp. oil in a medium sauté pan over medium heat. Add garlic and sauté 1-2 min until softened, add green beans and sauté another 2-3 min; then, add kale and sauté another 1-2 min. Remove from heat.

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Step 6: PLATE YOUR DISH

Divide hash between two bowls, top with sautéed greens and pesto chicken. Drizzle a little pesto chicken juices on top. Enjoy!