Grilled chicken with pesto ribs and fennel

Halve the potatoes and boil for 12 minutes until done. Drain and drain well.

Meanwhile, heat a frying pan without oil or butter and toast the pine nuts over medium heat in 3 min. Golden brown.

Remove from the pan and allow to cool on a plate.

Cut 1 cm from the bottom of the fennel tubers, remove the green and the hard core. Cut the fennel lengthwise into wafer-thin slices.

Spoon the chicken with the lemon juice, the oil, some pepper and possibly salt. Heat the grill pan without oil or butter and grill the chicken for 4 minutes. Turn halfway.

Slice the rucola coarsely. Cover the potatoes with the pesto, slices of fennel, rocket and pine nuts. Divide over a bowl and lay the chicken on it.