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 Crispy Panko Chicken with Green Pesto Pasta

(Broccoli, Pea & Rocket, Chilli Heat, Lemon Lift)

 Good evening, lovely readers 

Tonight’s recipe is… well, a little bit later than usual.

And this, my friends, is entirely because of one person…

Mary!!

Mary and her magic.

My dear friend from America, who has been visiting the UK but is now heading back to what is probably one of the best cities I’ve ever been to — New York.
(And yes… one of the best, don’t get confused — I’m not picking favourites here )

So Mary… this one is for you.

 How this recipe came to life

You might be wondering how today’s recipe came about.

Honestly? It was simple.

It was about 25 degrees today where I live — warm, sunny, blue skies. One of those days where you don’t feel like eating much, especially when work gets in the way.

And yet…

That didn’t stop me from doing what I always do:

 opening the fridge
 staring into it
 closing it
 opening it again 10 minutes later

Even though I knew exactly what was inside.

(Why do we all do that?! )

And then… it came to me.

I had two ingredients I needed to use, and suddenly everything just clicked into place:

 crispy, thin chicken breast
 coated in golden panko breadcrumbs, almost katsu-style
 paired with a fresh, vibrant green pesto

And just like that — the idea was there.

A plate that is:

crispy

creamy

fresh

slightly spicy

balanced

 Plates for Two — always the goal

And as always…

This is a recipe for two plates.

 No waste
 Proper portions
 Full flavour

A dish that feels:

rich

satisfying

but still balanced

Something you’ll want to come back to again and again.

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 Ingredients (for two)

 Crispy Chicken

Chicken breast – 300 g (thin sliced)

1 egg

Panko breadcrumbs – 55 g

Vegetable oil – 30 ml

Salt – ¾ tsp

Black pepper – ½ tsp

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 Pasta & Greens

Pasta – 150 g

Broccoli – 150 g

Frozen peas – 100 g

Rocket – 35 g

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 Green Pesto

Cooked broccoli & peas – 150 g

1 garlic clove

Parmesan – 15 g

Olive oil – 20 ml

Pasta water – 30–50 ml

Lemon zest – ½ tsp

Chilli flakes – a pinch

Salt & pepper

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 To Finish

Shaved parmesan

Optional drizzle of olive oil

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 Let’s cook this together

1️⃣ Start with the base

Bring salted water to a boil.

Cook your pasta.

 Now here’s the important part:
With about 3–4 minutes left, add:

broccoli

peas

This builds natural sweetness and texture without needing cream.

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2️⃣ Make your pesto

Blend together:

broccoli + peas

rocket

garlic

parmesan

olive oil

lemon zest

chilli

Add a bit of pasta water gradually.

 What are you looking for?

smooth

fresh

lightly loose

slightly peppery and warm

Taste it. Adjust it. Make it yours.

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3️⃣ Crispy chicken (this is your texture moment)

Season your chicken.

Dip:  egg → panko

Press the breadcrumbs in properly.

Cook in oil, medium heat:

4 minutes first side (don’t touch it!)

4 minutes second side

 What you want:

golden crust

crisp texture

juicy inside

Let it rest before slicing.

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4️⃣ Bring the pasta together

Mix pasta with pesto.

Add a touch of pasta water if needed.

 Look for:

glossy coating

not dry

not heavy

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 Plating

Take your time here — this matters.

Pasta first

Slice or leave the chicken as a whole and place on top

Finish with:

parmesan

black pepper

optional olive oil

 Optional: Add a squeeze of lemon at the end — it lifts everything beautifully.

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 Final thoughts

And this, my friends, is a plate full of contrast:

crispy chicken

soft, creamy pasta

fresh, light pesto

gentle heat in the background

Balanced, but never boring.

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If you’ve made it this far — thank you.

I truly hope you try this.

But more importantly…

 I hope you make it your own.

Maybe you don’t have all the ingredients.
Maybe you adjust something.
Maybe you discover something new along the way.

Because cooking isn’t about strict rules or sticking to one cuisine.

It’s about:

curiosity

instinct

and enjoying the process

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And for me?

I don’t want my plate to say:  “Italian”
 “Polish”
 “Mexican”

I want it to say:

“This just works.”

And maybe even surprise me a little every time.

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 Plates for Two — where flavour, instinct, and a bit of chaos in the kitchen come together.

Sweet Potato Wedges & Crushed Peas with Dill and Lemon

 Welcome to this recipe

It’s my pleasure to share with you my very first recipe for Plates for Two.

Today’s plate is something that came together quite naturally a balance of gentle sweetness from coconut and honey, paired with aromatic, homemade coconut chicken kofta. Alongside it, simple sweet potato wedges, baked until soft with golden edges, and finished with crushed peas, dill, and lemon for freshness.

 How this recipe came to life

You might be wondering how I came up with this combination.

It’s a slightly strange feeling to describe, but if you love cooking, you’ll probably understand it.

Food is always on my mind. And like many people who enjoy cooking, I have this habit of opening the fridge again and again — even when I don’t need anything. Just checking. Just thinking.

And then, sometimes, (who am I lying to, most of the time, if not all the time) inspiration just comes.

I look at what’s available, and I start building something in my head. Flavours, textures, balance.

You might ask — how do you know it will work?

The truth is: I don’t.

But that’s the beauty of cooking.

Over time, you learn your own taste. You begin to trust what works for you — what balances well, what needs more depth, what lifts a dish. And from that instinct, something starts to form.

That’s exactly how this dish was created.

 What you’ll need (for two people)

Before we start — have a look in your fridge. Use what you have. Adjust if you need to.

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 For the coconut chicken kofta:

• 2 chicken breasts (finely chopped) about 300g
• ½ onion (finely diced)
• 1 garlic clove
• 2–3 tbsp coconut milk
• Sweet paprika (don’t be shy — add a bit more for flavour)
• A pinch of mild chilli (just warmth, not heat)
• Salt (adjust to your liking)

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 For the sweet potato wedges:

• Sweet potatoes 450g
• Olive oil 2tps
• Salt

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 For the crushed peas:

• Frozen peas 150g
• Fresh dill – 2 tbsp finely chopped
• Lemon – small squeeze
• Olive oil 1,5 tsp
• Salt

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 For the coconut glaze:

• Coconut milk 120ml
• A small drizzle of honey – approximately 1/2 tsp
• A pinch of salt

 Let’s cook this together

Step 1 – Start with the sweet potatoes

Let me ask you something first:
Do you want them soft or slightly crispy?

We’re going for crispy edges and soft inside.

Cut your sweet potatoes into wedges — not too thin. Give them some structure.

Toss them in olive oil and salt.
Spread them on a tray — don’t overcrowd them.

Into the oven at 200°C
Then leave them. Let them do their thing.

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Step 2 – Prepare the coconut chicken kofta

Take your chicken and chop it finely. Not a paste — keep texture.

Add:

onion

garlic

coconut milk

paprika

mild chilli

salt

Mix gently — don’t overwork it.

Shape into small logs.

 Can you already imagine how they’ll sit on the plate? That’s cooking with intention.

Place them on a tray, lightly brush with oil, and into the oven.

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Step 3 – Make the coconut glaze

In a small pan:

add coconut milk

a bit of honey

Let it simmer gently.

Nothing rushed here.

Taste it:

too heavy? add lemon

too flat? a pinch more salt

You’re aiming for something soft, balanced, and slightly sweet.

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Step 4 – Prepare the pea, dill & lemon crush

Boil peas briefly — just a few minutes.

Drain well.

Mash lightly with:

olive oil

salt

Then add fresh dill and lemon.

Smell it (Don’t be shy! You know you want it!) — this is where freshness comes in.

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Step 5 – Finish the kofta

Take them out of the oven, brush with the coconut glaze, and return for a few minutes.

This is when they transform — glossy, rich, and full of flavour.

 Bring it all together

Now take your time here.

Start with the crushed peas.
Add your sweet potato wedges.
Place the kofta with intention.
Finish with a light drizzle of glaze.

Ask yourself:

Does it look balanced?

Do the colours work together?

Would this excite you if you saw it in a restaurant?

 Final thought

And this, my friend, is a beautiful, colourful, and delicious coconut chicken kofta plate.

The sweetness from the coconut and honey sits gently in the background, letting the kofta lead the way. The sweet potatoes bring warmth, while the peas add freshness and balance.

I truly hope you enjoy it.

But more importantly — make it your own.

Add a bit more salt if needed.
Add more paprika, like I did.
Maybe a little more chilli for warmth.

Don’t be afraid to bring something of yourself into the dish.

Because cooking should never feel rigid.

It should move with you.

And sometimes, those random ideas in front of the fridge turn into something unexpectedly beautiful.

Oh, by the way, please don’t be shy—let me know what you thought of it! Did you add anything else or change something? Or maybe you used minced beef, pork, or lamb instead?

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 Plates for Two — where simple ingredients meet instinct, curiosity, and a genuine love for cooking.