Grilled chicken with macadamia, basil and parsley pesto

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

½ cup firmly packed fresh basil

½ cup firmly packed fresh parsley

¼ cup freshly grated parmesan cheese

¼ cup raw macadamia nuts

1 clove garlic, crushed

1 tablespoon olive oil

600g potatoes, peeled, cut in 1cm slices

4 x 150g chicken breast fillets

spray oil

2 tablespoons lemon juice

4 cups chargrilled vegetables such as sliced courgettezucchiniXszucchini, summer squashX, red capsicum, asparagus, mushrooms

Instructions

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1 To make pesto, place basil, parsley, parmesan, nuts and garlic in a food processor. Blend until chopped.

2 With the motor running, slowly add olive oil and process until smooth. Add 3-4 tablespoons warm water to reach a fairly smooth consistency. Season with freshly ground black pepper.

3 Steam potato slices for 5 minutes in microwave until tender. Set aside.

4 Heat a chargrill pan or barbecue to medium-high. Spray chicken with oil and cook for 5 minutes on each side or until cooked through, sprinkling with lemon juice as the chicken cooks. Add potatoes to grill or pan and toss to brown.

5 Slice chicken and serve stacked on top of potato. Spoon pesto over chicken and potato. Serve with chargrilled vegetables.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 44 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 5 g

Sodium 180 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.