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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
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