Griddled chicken with pesto

1. 1

   Flatten the covered chicken breasts to just under 2cm thick with a rolling pin. Coat with the lemon zest and juice, thyme, 1 tablespoon olive oil, salt and black pepper. Cover and refrigerate for 5 minutes.

   5 min

2. 2

   Heat a large griddle pan over medium-high heat. Cook the chicken for 5 - 6 minutes per side, until cooked through. In a clean bowl, coat the courgette, pepper and tomato vines with the remaining tablespoon of oil, salt and pepper.

3. 3

   Move the chicken to a plate to rest. Griddle the vegetables for 2 - 3 minutes per side, until tender and lightly charred. Return the vegetables to their bowl, gently mix with the pesto and rocket, and divide between two plates.

4. 4

   Cut the rested chicken into thick slices and arrange over the vegetables. Spoon over the resting juices and add a small extra drizzle of olive oil if desired.

1 serving ≈ 480 g

Nutrition values are estimates. - means data is unavailable.