March 29, 2014
This tasty blend of fresh chicken and spring veggies in pesto is as good as it is easy to make. And it's a simple dinner that's sure to spice up any Springtime dinner table.
1 tbsp olive oil
1 onion, chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli, cut into small florets
350g spring greens, shredded
140g petits pois
bunch spring onion, sliced
2 tbsp pesto
To read the rest of this recipe, Click Here: Spring Pot Chicken
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