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Pan-Seared Chicken

with Pesto-Dressed Zucchini & Fingerling Potatoes

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we're making a refreshing take on pesto to complement a medley of roasted vegetables. The base of our pesto is peppery arugula (cooked briefly to temper its bold flavor), which we're combining with almonds, Parmesan and bright lemon juice. We're then tossing it with seasonal zucchini, delicately flavored fingerling potatoes and red onion. Topped with juicy chicken and garnished with fresh basil, it makes for a light, refreshing summer meal.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and halve the onion, then slice into ¼-inch-wide wedges; separate the layers. Cut off and discard both ends of the zucchini; slice the zucchini into ½-inch-thick rounds. Peel and finely chop the garlic. Finely chop the almonds. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems.

Roast the potatoes & vegetables:
2 Roast the potatoes & vegetables:

Place the potatoes on a sheet pan; place the onion and zucchini in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender. Remove from the oven, leaving the oven on. Using caution with the hot pan, arrange the seasoned onion and zucchini on the other side of the sheet pan. Roast 13 to 15 minutes, or until the potatoes and zucchini are browned and tender when pierced with a fork. Remove from the oven.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Cook & drain the arugula:
4 Cook & drain the arugula:

While the potatoes and vegetables roast, add the garlic and arugula to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked arugula to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer to a large bowl. Wipe out the pan.

Make the pesto & dress the vegetables:
5 Make the pesto & dress the vegetables:

To the bowl of chopped arugula, add the almonds, cheese and the juice of all 4 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Add the roasted vegetables; toss to thoroughly coat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the dressed vegetables between 4 dishes. Top with the cooked chicken. Garnish with the basil (tearing just before adding). Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and halve the onion, then slice into ¼-inch-wide wedges; separate the layers. Cut off and discard both ends of the zucchini; slice the zucchini into ½-inch-thick rounds. Peel and finely chop the garlic. Finely chop the almonds. Quarter and deseed the lemon. Pick the basil leaves off the stems; discard the stems.

2 Roast the potatoes & vegetables:

Place the potatoes on a sheet pan; place the onion and zucchini in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut sides down, on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender. Remove from the oven, leaving the oven on. Using caution with the hot pan, arrange the seasoned onion and zucchini on the other side of the sheet pan. Roast 13 to 15 minutes, or until the potatoes and zucchini are browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes & vegetables:
3 Coat & cook the chicken:

While the potatoes roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4 Cook & drain the arugula:

While the potatoes and vegetables roast, add the garlic and arugula to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked arugula to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer to a large bowl. Wipe out the pan.

Cook & drain the arugula:
5 Make the pesto & dress the vegetables:

To the bowl of chopped arugula, add the almonds, cheese and the juice of all 4 lemon wedges. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Add the roasted vegetables; toss to thoroughly coat and season with salt and pepper to taste.

6 Plate your dish:

Divide the dressed vegetables between 4 dishes. Top with the cooked chicken. Garnish with the basil (tearing just before adding). Enjoy!

Plate your dish: