The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Milanese with Lemon Pesto Potatoes & Rocket Tomato Salad
An Italian classic, done the Mindful Chef way – with tender British free-range chicken, a crunchy almond crumb and pesto hasselback potatoes. We keep things simple on the side, with a refreshing salad, starring leafy rocket and juicy tomatoes. Garnish with a lemon wedge for squeezing over and you're all set. Buon appetito!
High protein
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 40g rocket
- 110g baby tomatoes
- 2 British Free Range chicken breasts
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 2 tbsp ground almonds (Nuts)
- 1 unwaxed lemon
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 6 baby potatoes
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
Nutritional Information
Calories: 651
Protein: 52g
Carbs: 44g
Fat: 31g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 tbsp ground almonds (use half) (Nuts)
- 1 British Free Range chicken breast
- 6 baby potatoes
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 40g rocket (use half)
- 1 unwaxed lemon (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 745
Protein: 54g
Carbs: 68g
Fat: 29g
Chicken Milanese with Lemon Pesto Potatoes & Rocket Tomato Salad
An Italian classic, done the Mindful Chef way – with tender British free-range chicken, a crunchy almond crumb and pesto hasselback potatoes. We keep things simple on the side, with a refreshing salad, starring leafy rocket and juicy tomatoes. Garnish with a lemon wedge for squeezing over and you're all set. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out 2 large bowls, a medium bowl & a grater
Start roasting & prep the pesto marinade
- Cut thin slices into each potato, being careful not to cut right down to the bottom. Add to a lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 15 mins
- Meanwhile, zest and quarter the lemon
- In a large bowl, combine the pesto, lemon zest, garlic herb paste and 2 tsp oil. Season with salt and pepper, mix well and set aside
Prep the chicken & finish the potatoes
- In the other large bowl, combine the ground almonds and yellow pea crumb. Season with a pinch of salt
- Carefully slice each chicken breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- After 15 mins, spoon half the pesto marinade over the potatoes and return to the oven for another 15-20 mins, until soft and golden
Bake the chicken
- Add the chicken to the bowl with the remaining marinade and mix until coated. Transfer to the crumb bowl and toss to coat
- Lay the chicken flat onto the other lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Bake for 15 mins, until golden and cooked through
Make the salad
- Meanwhile, thinly slice the olives. Halve the tomatoes (quarter any larger ones)
- When everything's ready, add the tomatoes, olives, rocket, maple & mustard dressing and a squeeze of lemon juice to the medium bowl. Season with salt and pepper and toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part; the juices should run clear
- Share the chicken between plates, with the pesto potatoes and salad alongside. Garnish with the remaining lemon wedges, for squeezing over
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