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Grilled chicken with macadamia, basil and parsley pesto

  • Time to make: 20 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 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 courgettes, red capsicum, asparagus, mushrooms
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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