Pesto Chicken or Steaks with Zucchini

Pesto Chicken or Steaks with Zucchini

Bashing the chicken like this sounds a bit harsh but it makes a big difference. First, it makes the thigh fillets roughly even in thickness so they cook evenly AND more quickly. Plus it tenderises the chicken. Win. Win.

takes: 15 minutes
makes: enough for 2
450g (llb) chicken thigh fillets OR 2 steaks
2 tablespoons lemon juice
2 medium zucchini
6-8 tablespoons pesto, to serve

1. Heat a pan on a medium high heat. Remove excess fat from the chicken. Using the palm of your hand or a meat cleaver, bash the chicken so you have an even thickness all the way though – no need to bash if using steak.

2. Rub meat with a little oil and season. Sear in the pan for 3-4 minutes on each side or until chicken is well browned and cooked through. For steaks cook less time for medium or rare.

3. While the meat is cooking, mix lemon with 4 tablespoons extra virgin olive oil in a bowl. Season.

4. Finely slice the zucchini crosswise into ‘coins’ and toss in the dressing.

5. When the chicken is cooked, serve with zucchini salad on the side and pesto on top.

Variations

paleo / dairy-free – use a dairy-free pesto like this sicilian nut pesto.

vegetarian – replace chicken with sliced halloumi (no need to bash the halloumi!), roast eggplant + almonds.

vegan – replace chicken with sliced firm tofu or seitan. Or try field mushrooms instead. OR Replace chicken with drained canned butter beans – just pan fry in a little oil until golden. And use a dairy-free pesto like this sicilian nut pesto.

nut-free – make your own nut-free pesto replacing the pine nuts with extra parmesan.

different meat – replace chicken with other tender cuts of meat like steak, lamb cutlets, lamb fillet, pork chops, pork fillet. Fish is good here too – any fish fillets will work especially tuna steaks or salmon.

different sauce – try hummus, aioli, mayonnaise or olive tapenade.

more wintery – make a winter pesto with flat leaf parsley instead of basil and serve steaks with cauliflower mash instead of the zucchini & salad.

more substantial (carb lovers) – serve with roast, boiled or mashed potato. You could also add cooked pasta and tossed with the pesto. You could also serve on burger buns.

more substantial (low carb) – shaved Parmesan or a green salad.

more veg – serve with a green salad on the side or steamed greens.

short on time – use commercial pesto.

carnivore – choose the steak option.

Waste Avoidance Strategy

chicken thighs or steak – pop them in the freezer.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.

___________________________________________