Name: Pesto chicken with zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 (720g) medium zucchini, sliced thickly lengthways; 2 tablespoon olive oil; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh basil; 1 teaspoon finely grated lemon rind; 1/3 cup (90g) sun-dried tomato pesto; 2 tablespoon chicken stock; 4 (800g) chicken thigh fillets, cut into thirds

Ingredients

6 (720g) medium zucchini, sliced thickly lengthways

2 tablespoon olive oil

1 clove garlic, crushed

1 tablespoon finely chopped fresh basil

1 teaspoon finely grated lemon rind

1/3 cup (90g) sun-dried tomato pesto

2 tablespoon chicken stock

4 (800g) chicken thigh fillets, cut into thirds

Method

1.Cook zucchini on heated oiled grill plate (or grill or barbecue), in batches until tender. Combine with oil, garlic, basil and rind in medium bowl and cover to keep warm.

2.Combine pesto, stock and chicken in large bowl. Cook chicken on heated oiled grill plate, brushing occasionally with pesto mixture until cooked. Serve chicken with zucchini.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related