Chargrilled Pesto Chicken and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs capsicum
• 1pcs zucchini
• 1clove garlic
• 5g Italian seasoning
• 300g free-range chicken breast fillet
• 30g pepitas
• 20g sunflower seeds
• 50g red pesto
• 15ml olive oil
• 15g butter
• 15ml milk

Method

1. Step 1 — Cook potato
   Peel the potatoes and cut into 5cm chunks. Put in a small saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-15 mins until tender. Drain the potato and return to the pan. Cover to keep warm.
2. Step 2 — Prep vegetables
   While the potato is cooking, thickly slice the capsicum. Cut the zucchini into 1cm-thick slices lengthwise. Put the capsicum and zucchini in a large bowl, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat.
3. Step 3 — Prep chicken
   Crush or finely chop the garlic. Combine the garlic, half the Italian seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoning mixture and turn to coat.
4. Step 4 — Grill chicken and veggies
   Heat a chargrill pan over medium-high heat until hot. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Add the vegetables to the pan and cook for 3-4 mins each side until tender and charred. Remove from the pan.
5. Step 5 — Toast seeds
   Meanwhile, put the pepitas and sunflower seeds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
6. Step 6 — Mash potato and serve
   Mash the potato until smooth. Add 15g butter and 1 tbs milk, season with salt and pepper and stir until combined. Divide the mash, chicken and vegetables among plates and drizzle the chicken with any resting juices. Scatter with the seeds and serve with the pesto.

Allergens

Milk, Sulphites, Almond