Pierce potatoes in several places with a fork. Place on the microwave turntable, towards the edge, and cook on full power, turning the potatoes over half way through cooking time.
For different wattage (or category) microwaves, adjust cooking time in accordance with manufacturers’ instructions.
While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook until browned all over - about 5-6 minutes. Add the pesto and stir through, followed by the tomatoes and spinach.
Remove potatoes from oven carefully and stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
2 large Fluffy potatoes (such as Maris Piper or King Edward)
2 skinless chicken breasts, cut into small cubes
1 clove garlic, crushed
2tbsp green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional)
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
Low sat fat
Whether you're hosting a dinner party or cooking for the family, this Spanish-inspired one-pot is a simple but delicious crowd-pleaser that won't disappoint.
This campaign was originally produced in the framework of a programme co-financed by the European Union