Name: Pesto chicken with grilled zucchini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 medium_piece zucchini (720g), sliced thickly lengthways; olive oil cooking spray; 1 teaspoon finely grated lemon rind; 1/3 cup (90g) sun-dried tomato pesto; 4 x 200g chicken thigh fillets, cut into thirds

Ingredients

6 medium_piece zucchini (720g), sliced thickly lengthways

olive oil cooking spray

1 teaspoon finely grated lemon rind

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

4 x 200g chicken thigh fillets, cut into thirds

Method

1.Spray zucchini with oil; cook on a heated oiled grill plate (or barbecue or grill), in batches, 2 minutes each side or until tender. Place zucchini in a medium bowl; sprinkle with rind. Cover to keep warm.

2.Combine pesto and chicken in a large bowl. Cook chicken on a heated oiled grill plate (or grill or barbecue), brushing occasionally with pesto mixture, 4 minutes each side or until cooked through. Serve chicken with zucchini.

Chicken and anything it is marinated in needs to be fully cooked to rid it of harmful bacteria. Wash any kitchen equipment that comes in contact with raw chicken thoroughly with warm soapy water. Chicken thighs are delicious, but are often overlooked in favour of breast fillets. The thigh is full of flavour and will not dry out as easily as the breast.
Note

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.

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