Week 19 – Pesto Chicken with Summer Squash

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• PREP TIME: 10 mins
• COOK TIME: 20 mins
• SERVINGS: 3 servings
• CALORIES PER SERVING: 219

Ingredients

• 120g boneless skinless chicken breast halves
• 1 1/2 tsp olive oil
• 1 cup zucchini , or yellow summer squash, finely chopped
• 1 tbsp prepared pesto
• 1 tbsp shredded parmesan cheese
• salt and pepper 

Method

1. Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush with 1 Tbsp oil, and  lightlysprinkle with salt and pepper.
2. Grill chicken, covered, 5 to 6 minutes per side or until done. Cool slightly. Thinly slice chicken.
3. Cut zucchini and squash into 1cm thick slices; brush with 2 Tbsp oil, and sprinkle with 1 Tbsp seasoning. Grill squash and zucchini 2 minutes per side or until browned and tender.
4. Divide chicken, squash, and zucchini among 6 plates; drizzle with pesto, and serve with tomatoes.

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.