Copyright John Paul Urizar
www.johnpaulurizar.com.au
With the pesto made in advance, the only thing that takes time in this recipe is to peel the broad beans. It's not a must do but, because the skin is bitter and the colour is less vibrant with their skins, I think it's worth the effort.
Preheat the oven to 180 degrees Celsius.
Brush the chicken with olive oil and sprinkle lime juice over it
Sear the chicken on a grill pan for 2 - 3 minutes each side
Place the chicken in the oven to cook through for a further 12 - 15 minutes
In a food processor, blend the rocket, chives, olive oil, lime juice, almonds and pecorino cheese.
Heat the beans gently in a little water, drain any excess water and stir through the pesto. Serve under the chicken breast.
Note: When using frozen broad beans, boil for 2 - 3 minutes, drain and rinse in cold water then remove the outer skin.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1823 kj |
| Calories | 436 kcal |
| Fat | 14.6 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 27.4 g |
| Total Protein | 47.1 g |
| Fibre | 3.4 g |
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