This recipe was the result of what I could rustle up for wife and I without having to order anything from the local grocery. Here’s how it goes:
- 1 chicken breast: marinate with salt and pepper and oregano flakes on one side
- 2 table-spoon olive oil for grilling
- 400 grams of veggies (anything you want to eat with your meat). I chose peas, carrots and broccoli.
- 4 table spoons of pesto. I chose classic basil pesto. Cannot think beyond that, honestly.
Heat the skillet / griddle pan on high flame. Add olive oil and let it smoke. Meanwhile, lightly beat the chicken breast to a consistent thickness. With the griddle all ready, add in the chicken breast. Prepare to go high on the decibel as the pan screams and smokes out.
Bring water to a boil and blanch the vegetables. Add some salt. Carrots take more time. Peas don’t. Broccoli needs some careful handling to keep the colour in tact. Once blanched, put them in cold water, specially the broccoli to stop the cooking and keep up colour.
Check on the chicken. Grill each side for about 5-6 minutes. Watching food as it cooks is a very satisfying activity. Once the chicken is done, take it off the pan and let it rest for about 5 – 7 minutes.
Lightly saute the vegetables in olive oil (with a small smatter of butter). Season it. Keep aside.
Now for the plating. Bed up the plate with the sautéed vegetables. Place the grilled chicken on top. Spoon some pesto sauce on the chicken. You may want to dust some parmesan cheese on top. Add a grilled lemon by the side. Tuck in! And don’t forget to squeeze that lemon – you will not believe how wonderful the juice will taste with the veggies!