A quick and easy grilled chicken salad that’s ready in 15 minutes. This is the kind of dinner that will see you through in summer. Serve with crusty bread.
Each serving provides 417 kcal, 40.5g protein, 10g carbohydrate (of which 8.5g sugars), 23g fat (of which 2.5g saturates), 5g fibre and 0.51g salt.
2 small boneless, skinless chicken breasts (each around 150g/5½oz)
½ lemon, finely grated zest and juice
1 tbsp fresh thyme leaves, or 1 tsp dried thyme
2 tbsp extra virgin olive oil
1 large courgette, diagonally cut into 1cm/½in slices
1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks
4 small vines cherry tomatoes, each holding around 5 tomatoes
large handful rocket
3 tbsp fresh basil pesto (bought or see recipe link)
sea salt and freshly ground black pepper
Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes.
Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper.
Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates.
Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like.