Grilled chicken pesto with rocket salad

Grilled chicken pesto with rocket salad


3 people made this

About this recipe: Chargrilled chicken breast marinated in pesto served with a rocket and Parmesan cheese salad. I have served here with chips and a tomato and aubergine chutney.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 2 small skinless chicken breast fillets
  • 2 teaspoons pesto
  • salt and pepper to taste
  • 1/2 lemon, juiced
  • 2 handfuls rocket leaves
  • 1/2 red onion, sliced
  • Parmesan cheese shavings, to garnish
  • extra virgin olive oil
  • balsamic vinegar

Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

  1. Using your fingertips, rub the pesto into the chicken on both sides. Cover and chill for at least 1 hour.
  2. With a sharp knife make a cut into the chicken breast lengthways and cut to open like a book. Place a layer of cling film over top and bash the chicken with a rolling pin to flatten out into an escalope. Repeat.
  3. Heat the chargriller or BBQ and cook the chicken until cooked, about 5 minutes each side depending on the size. Squeeze a little lemon juice over and seasoning.
  4. Plate up with the chicken first. Top with rocket, onion and Parmesan shavings. Pour over a little olive oil and balsamic. Serve.

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