This vibrant and satisfying Chicken with Mint Pesto and Smashed Potatoes brings together bold flavors and wholesome ingredients. Tender shredded chicken is paired with a mint pesto that adds a refreshing twist, while a crisp carrot and cabbage slaw offers crunch and tang for balance. On the side, smashed potatoes are topped with melted cheddar for a rich, savory finish that ties everything together. This Chicken with Mint Pesto and Smashed Potatoes is the perfect combination of comfort food and out of the box flavor for a fabulous, well-balanced, complete meal.

*You will need an air fryer for this recipe. I love this Ninja Air Fryer. It’s easy to use. Easy to clean. And very efficient.

*The Vitamix Blender rocks and makes the pesto so easy to prepare. You don’t even have to cut the shallot (just peel it). The blender will puree everything. Simplicity at its finest.

*I use a Misto spray bottle and fill it with my extra virgin olive oil of choice. Using a spray helps reduce the amount of oil used in the dish while still getting all the benefits from the heart-healthy fat.

Bonus Alert: Each serving in this hearty meal provides:
*36 grams of Protein
*10 grams of Fiber
*98% of your daily Vitamin C
*46% of your daily Potassium
*18% of your daily Calcium
*14% of your daily Iron

Watch the video on how to make the Chicken with Mint Pesto and Smashed Potatoes:

Chicken with Mint Pesto and Smashed Potatoes

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This vibrant and satisfying Chicken with Mint Pesto and Smashed Potatoes brings together bold flavors and wholesome ingredients. Tender shredded chicken is paired with a mint pesto that adds a refreshing twist, while a crisp carrot and cabbage slaw offers crunch and tang for balance. On the side, smashed potatoes are topped with melted cheddar for a rich, savory finish that ties everything together. This Chicken with Mint Pesto and Smashed Potatoes is the perfect combination of comfort food and out of the box flavor for a fabulous, well-balanced, complete meal. *You will need an air fryer for this recipe. I love this Ninja Air Fryer. It’s easy to use. Easy to clean. And very efficient. *The Vitamix Blender rocks and makes the pesto so easy to prepare. You don’t even have to cut the shallot (just peel it). The blender will puree everything. Simplicity at its finest. *I use a Misto spray bottle and fill it with my extra virgin olive oil of choice. Using a spray helps reduce the amount of oil used in the dish while still getting all the benefits from the heart-healthy fat. Bonus Alert: Each serving in this hearty meal provides: *36 grams of Protein *10 grams of Fiber *98% of your daily Vitamin C *46% of your daily Potassium *18% of your daily Calcium *14% of your daily Iron

Author: Laurel McIntyre

Recipe type: Entree

Cuisine: American

Serves: 2

Ingredients

• 4 baby potatoes, any type
• Extra virgin olive oil for light drizzle
• 3 Tbsp cheddar cheese, shredded
• Extra virgin olive oil spray
• ½ lb chicken breast tenders
• 1 cup chicken broth
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 shallot, thinly sliced
• 2 carrots, shredded
• 2 cups cabbage, shredded
• 2 Tbsp white wine vinegar
• Mint pesto:
• ¾ cup mint leaves
• ¼ cup almonds
• ½ shallot
• 1 tsp extra virgin olive oil
• 1 Tbsp coarse Dijon
• 1 Tbsp lemon juice
• 1 tsp honey

Instructions

1. In a large pot, bring water to a boil. Add potatoes and boil for 20 minutes. Remove from water and smash potatoes to half their original thickness. Lightly drizzle with olive oil and sprinkle with cheese. Place potatoes in an air fryer, fry potatoes at 375°F for 7 minutes.
2. In a frying pan over medium heat, sear chicken on each side for 2-3 minutes with olive oil spray. Add chicken broth to the pan with garlic and onion powder and cook for 7 minutes. Remove chicken and shred with a fork.
3. Combine shallot with olive oil spray in a frying pan over low heat. Run boiling water over the shredded cabbage to soften. Add cabbage, carrot, and white wine vinegar to the frying pan with shallot. Cook for 2-3 minutes.
4. To prepare the pesto, combine mint leaves, almonds, shallot, olive oil, Dijon, lemon juice, and honey in a food processor or blender. Pulse until smooth.
5. Place shredded chicken on a bed of the carrot, cabbage, and shallot mixture and top with pesto. Serve with potatoes on the side.

Nutrition Information

Serving size: 4 oz chicken + 1½ cups vegetables + 2 baby potatoes + ¼ cup pesto Calories: 542 Fat: 22 Saturated fat: 4 Carbohydrates: 54 Sugar: 16 Fiber: 10 Protein: 36 Cholesterol: 91

3.5.3251

For more pesto recipes, check out:
Gluten-Free Walnut Pesto Quinoa Salad
Pesto Rainbow Pasta with Roasted Vegetables
Lamb And Sausage Orzo With Minty Pesto And Grilled Artichoke Hearts

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