Grilled chicken with pesto ribs and fennel

Name: grilled chicken with pesto ribs and fennel
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g baby potatoes; 40 pine nuts; 2 fennel bulb; 300 g chicken breast slice à la minute; 2 el lemon juice; 1 el peanut oil; 75 g arugula; 5 el pesto limone

Chicken from the grill with fennel and pesto potatoes.

Ingredients

Kitchen Stuff

1 grill pan

Directions

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.