Ingredients
- 2 Grilled Chicken Breast Filet
- ⅓ cup Grape tomato oven roasted
- ⅓ cup Fingerling potato oven roasted
- ¼ cup Baby green beans blanched
- ¼ cup Mushrooms
- ¼ cup Red onion julienned
- 1 Tbsp Red Pepper Pesto recipe below
- 1 Tbsp Virgin olive oil
- 1 tsp Fennel seed
- Sea salt and cracked pepper to taste
Red Pepper Pesto
- 1½ cup Roasted red pepper
- ⅓ cup Extra virgin olive oil
- ¼ cup Parmesan cheese
- 2 tsp Pine nuts toasted
- 1 tsp Garlic fresh (chopped)
- 1 tsp Lemon juice fresh
- ½ tsp Dijon mustard
- ¼ tsp Kosher salt
- ¼ tsp Cracked black pepper
Instructions
- Heat chicken per specifications.
- Cut and toss the fingerling potatoes in olive oil with a pinch of fennel seed and salt and pepper (roast at 450 degrees until tender).
- Toss and season green beans, onion, grape tomato and mushrooms in the same way as the potatoes and roast until tender.
- Place roasted vegetable and potato on base of plate, top with chicken and dress with pesto sauce.
Red Pepper Pesto Instructions
- In a food processor or blender combine all ingredients except for the olive oil.
- Blend together while slowly adding the olive oil, blend until smooth.
- Season to taste
