Chargrilled Chicken and Green Veg Pesto Grain Bowl

This dish was a happy accident which has become a firm favourite, born from a rummage through the fridge and cupboards. Chargrilling really brings out the flavours in the chicken and vegetables, adding a smokiness, and the sharp and tangy pesto, parmesan and lemon provide the perfect contrast, with a little bite form the grains to set it off perfectly. This is a marriage made in heaven, perfect for a midweek supper, and great as a cold lunch too the following day.

The beauty of this dish is it is so versatile, you can add which ever vegetables you have and mix up the grains also, or even use rice or pasta. We like to use a 50/50 mix of buckwheat and quinoa, though spelt or other grains work really well too.

Serves 2

Used in this recipe

Free Range Chicken Breasts, Skin Off (450g)

£11.35 £2.84/100gAdd to box

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Ingredients

1 Dorset Meat Company Chicken Breast per person
8 or so tenderstem broccoli spears
A good handful of broad beans, podded, blanched and peeled (or frozen broad or edamame beans)
8 or so British asparagus spears
1 small courgette, cut into 4 lengthways then sliced
(1/2 jar) Green pesto (Link to Belazu?)( You can also make your own, please see our recipe HERE)
250g Buckwheat and red Quinoa (or a similar weight of grains of your choice)
Juice of 1 lemon
A good grating of fresh parmesan to finish

Method

Prepare the grains as per the instructions on the packet, cooking till soft and tender, but with bite. Drain, rinse and cool, then set aside.
In a hot griddle or frying pan, fry the chicken breasts whole with a dash of oil, until crispy on the outside, and cooked through in the middle. Set aside to rest. You can dice the chicken if you wish, but by keeping it whole, it stays much more moist inside.
Chargrill the green veg in the hot pan (except the broad beans). Whilst this is cooking, slice the chicken.
Once the veg is cooked with a little colouring or charring, stir through the pesto. Add the grains to the pan to warm through and coat with pesto, then transfer to a bowl.
Add the chicken slices, a squeeze of lemon, a grating of parmesan, and serve.

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