Pesto chicken with zucchini

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Pesto chicken with zucchini
  • 6 (720g) medium zucchini, sliced thickly lengthways
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup (90g) sun-dried tomato pesto
  • 2 tablespoon chicken stock
  • 4 (800g) chicken thigh fillets, cut into thirds


Pesto chicken with zucchini
  • 1
    Cook zucchini on heated oiled grill plate (or grill or barbecue), in batches until tender. Combine with oil, garlic, basil and rind in medium bowl and cover to keep warm.
  • 2
    Combine pesto, stock and chicken in large bowl. Cook chicken on heated oiled grill plate, brushing occasionally with pesto mixture until cooked. Serve chicken with zucchini.

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