Barbecued pesto chicken

serves 4

preparation time:
15 minutes

cooking time:
10 minutes

ingredients

250g The Co-operative Healthy Living Elmwood British skinless chicken breast strips
4 tbsp pesto sauce
2 courgettes, thinly sliced
410g can cannellini beans, drained and rinsed
Juice and zest of 1 lemon
3 tbsp of The Co-operative olive oil, plus extra for cooking
2 tbsp of The Co-operative balsamic vinegar of Modena
55g bag rocket leaves

method

Preheat the barbecue. Slice chicken into bite-sized portions and place into a bowl along with pesto sauce. Mix well.

Thread the marinated chicken pieces on to wooden skewers (pre-soaked in water for 10 minutes). Drizzle the olive oil over the courgette slices and season.

Place on the barbecue and cook for 3–4 minutes on each side. Transfer to a serving dish with the cannellini beans.

Mix the lemon with the oil and vinegar and pour over courgettes. Mix in the rocket.

Cook the chicken for 10 minutes, turning halfway through; serve with the salad.