Griddled Chicken with Pesto
Griddled Chicken with Pesto

Ingredients

Method

  • 2 chicken breasts
  • 1⁄2 lemon, zest and juice
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 1 zucchini, sliced
  • 1 yellow bell pepper, sliced
  • 20 cherry tomatoes
  • Large handful of rocket
  • 3 tbsp pesto
  • Salt and pepper
  • Bash the chicken breasts until they are about 2cm thick all over. Chuck them in a bowl with the lemon juice and zest, thyme leaves, 1 tbsp olive oil, and plenty of salt and pepper. Leave to marinate in the fridge for 10 mins. Once ready, griddle in a very hot pan for 5 mins on each side, and meanwhile toss the vegetables in the leftover marinade. Put the griddled chicken to one side.
  • Griddle the peppers, tomatoes, and zucchini for 3 minutes on each, then toss in a bowl with the rocket and pesto. Divide between two plates, and top with the sliced chicken breast, and a drizzle of olive oil and pesto.
30 mins
2 serving
This recipe pairs perfectly with the Plan B Sauvignon Blanc 2018 from Frankland River, Australia. 

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