2 Nov 20220 Comments
Nourish the body and the soul with this fresh take on grilled chicken, with plenty of veggies for heart health!
– 2 boneless chicken breasts
– 30-40 fresh basil leaves
– salt and black pepper powder to taste
– lemon juice for drizzling
– olive oil
– 1 red and 1 yellow bell pepper
– 1 large zucchini
– 1/2 cup fresh cream
– 3 to 4 garlic cloves
– 3 Tbsp Pine nuts
– 4 to 5 black peppercorns
– 1/4 cup ground Parmesan
Slit chicken and sprinkle with salt and pepper powder, drizzle on lemon juice. Set aside for 5 to 10 minutes.
To make pesto, grind basil leaves and garlic. Add pine nuts, 2 Tbsp olive oil, peppercorns. Transfer to a bowl, add parmesan cheese and salt, Mix well.
Spread pesto (reserving some) over marinated chicken on both sides and set aside for 10 to 15 minutes.
Cut bell peppers and zucchini into wide strips. Heat 6 Tbsp olive oil in grill pan, add the peppers and zucchini, cook until wrinkled.
Remove and set aside. Place marinated chicken in the same pan and cook through until grill marks appear on each side. To make pesto sauce, heat cream in a small non-stick pan, add some reserved pesto and mix. Add salt and pepper powder and mix well.
Drizzle pesto sauce on a serving plate, place grilled chicken over it and veggies alongside. Garnish with reserved pesto and serve immediately.
Recipe provided by Chef Luis Arista from The Greens at Greenwich in Greenwich