• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 340g new potatoes New Potatoes, boiled
• 80g cherry tomatoes Cherry Tomatoes
• 80g peas Peas, frozen, boiled
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the cherry tomatoes and peas, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the cherry tomatoes and peas for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: new potatoes first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.