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Grilled Chicken Breasts & Zucchini Wedges

with Bocconcini, Walnuts & Pesto Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

Grilled Chicken Breasts & Zucchini Wedges

with Bocconcini, Walnuts & Pesto Vinaigrette

Bouncy, herby, summery goodness, all on one plate. A clean Italian flavour profile and Clean15 considerations come together charmingly in this simple affair. Chicken breasts and thick-cut wedges of zucchini take a moment over flames, until they’re tender-cooked and oh-so juicy. Dress things up with a clever basil pesto and red wine vinaigrette and an inventive garnish that incorporates morsels of bocconcini for softness and walnuts for crunch.

We will send you:

2 Chicken breasts
45ml Basil pesto
2 Zucchini (green, yellow or heirloom)
30ml Red wine vinegar
25g Chopped walnuts
50g Bocconcini
10.5g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)

Contains: Milk, Mustard, Sulphites, Walnuts, Cashews

You will need:

Olive oil
Oil
Salt & pepper (S&P)
BBQ (or 2 grill pans)

Total Fat
46 g

Saturated Fat
8 g

Sodium
880 mg

Total Carb
11 g

Sugars
5 g

Protein
49 g

Fibre
3 g

Preparation

Mise en place

Heat the BBQ on high, making sure to oil the grill first. Quarter the bocconcini. Quarter the zucchini lengthwise, then halve crosswise; toss with 1 tbsp olive oil (double for 4 portions) and S&P.

Grill the chicken

Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.

Grill the zucchini

Meanwhile, grill the zucchini on the BBQ (or in a second grill pan heated on medium-high), turning occasionally, 4 to 6 min., until tender.

Make the vinaigrette & nut garnish

In a medium bowl, combine the pesto, vinegar, remaining spices and 2 tbsp olive oil (double for 4 portions). In a small bowl, combine ⅔ of the vinaigrette, the bocconcini, walnuts and S&P.