Griddled chicken with pesto

Tender griddled chicken marinated in lemon and thyme, served with charred courgette, peppers, and cherry tomatoes tossed in fresh basil pesto and rocket for a vibrant, healthy meal.

italian
mediterranean
Nutrition

High in lean protein from chicken with moderate healthy fats from olive oil and pesto, plus vitamins and fibre from fresh vegetables and rocket.

23% of daily energy
14 g
Carbs
26 g
Total fat
34 g
Protein
Egg FreeGluten FreeHeart HealthyHigh ProteinLow CarbNutritiousPeanut FreeShellfish Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmain coursegrillinglight mealquick & easyfamily friendlystovetop

Griddled chicken with pesto

BBC Food

2

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Chicken Breast
2 small Chicken Breast boneless, skinless; each around 150g
Lemon
0.5 Lemon finely grated zest and juice
Thyme
1 tablespoon Thyme fresh leaves; or 1 tsp dried thyme
Extra Virgin Olive Oil
2 tablespoon Extra Virgin Olive Oil
Courgette
1 large Courgette diagonally cut into 1cm slices
Yellow Pepper
1 Yellow Pepper or half red and half yellow; deseeded and cut into 2cm chunks
Cherry Tomatoes
4 small vines Cherry Tomatoes each holding around 5 tomatoes
Rocket
large handful Rocket
Basil Pesto
3 tablespoon Basil Pesto fresh; bought or see recipe link
Sea Salt And Freshly Ground Black Pepper
Sea Salt And Freshly Ground Black Pepper
Equipment
Griddle pan

Griddle pan

Rolling Pin

Rolling Pin

Mixing bowl

Mixing bowl

Knife

Knife

Cutting board

Cutting board

Grater

Grater

Tongs

Tongs

Instructions
1
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/¾in 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.
2
Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 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.
3
Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 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.
4
Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like.
Griddled chicken with pesto

Griddled chicken with pesto

BBC Food

2

servings

0

per serve

0

minutes

Tender griddled chicken marinated in lemon and thyme, served with charred courgette, peppers, and cherry tomatoes tossed in fresh basil pesto and rocket for a vibrant, healthy meal.

italian
mediterranean
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Chicken Breast
2 small Chicken Breast boneless, skinless; each around 150g
Lemon
0.5 Lemon finely grated zest and juice
Thyme
1 tablespoon Thyme fresh leaves; or 1 tsp dried thyme
Extra Virgin Olive Oil
2 tablespoon Extra Virgin Olive Oil
Courgette
1 large Courgette diagonally cut into 1cm slices
Yellow Pepper
1 Yellow Pepper or half red and half yellow; deseeded and cut into 2cm chunks
Cherry Tomatoes
4 small vines Cherry Tomatoes each holding around 5 tomatoes
Rocket
large handful Rocket
Basil Pesto
3 tablespoon Basil Pesto fresh; bought or see recipe link
Sea Salt And Freshly Ground Black Pepper
Sea Salt And Freshly Ground Black Pepper
Equipment
Griddle pan

Griddle pan

Rolling Pin

Rolling Pin

Mixing bowl

Mixing bowl

Knife

Knife

Cutting board

Cutting board

Grater

Grater

Tongs

Tongs

Instructions
1
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/¾in 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.
2
Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 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.
3
Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 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.
4
Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like.
dinnerlunchmain coursegrillinglight mealquick & easyfamily friendlystovetop
Nutrition

High in lean protein from chicken with moderate healthy fats from olive oil and pesto, plus vitamins and fibre from fresh vegetables and rocket.

23% of daily energy
14 g
Carbs
26 g
Total fat
34 g
Protein
Egg FreeGluten FreeHeart HealthyHigh ProteinLow CarbNutritiousPeanut FreeShellfish Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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