Griddled chicken with pesto

Ingredients

Instructions

1. Cover the chicken breast and bash it to just under 2 cm thick. Put it in a bowl with the lemon zest and juice, thyme, half the olive oil, a pinch of salt and plenty of black pepper. Turn to coat and marinate in the fridge for 5 minutes.
2. Heat a griddle pan over medium-high heat and cook the chicken 5-6 minutes per side, until cooked through.
3. Meanwhile, toss the courgette, pepper and tomatoes in a bowl with the rest of the olive oil, salt and black pepper.
4. Rest the chicken on a plate. Griddle the vegetables 2-3 minutes per side until lightly charred and softened.
5. Return the vegetables to the bowl, add the pesto and rocket and toss lightly.
6. Plate the vegetables, slice the chicken thickly, lay it on top and drizzle with the resting juices.