| Cook Time | 20 minutes |
| Servings |
person
|
Ingredients
- 2 small boneless, skinless chicken breasts (each around 150g/5oz)
- 1/2 lemon, finely grated zest and juice
- 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1 large courgette, diagonally cut into 1cm slices
- 1 yellow pepper, (or half red and half yellow) deseeded and cut into 2cm chunks
- 4 small vines cherry tomatoes, each holding around 5 tomatoes
- large handful of rocket
- 3 tbsp fresh basil pesto, (brought or see recipe link)
- sea salt
- freshly ground pepper
Instructions
- Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm thick all over.
- Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes.
- Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5 minutes on each side, or until cooked through.
- Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper.
- Transfer the chicken to plate and leave to rest.
- Add the vegetables to the griddle and cook for 2 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly.
- Divide between two plates.
- Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like.