Lemon Grilled Chicken with Roast Vegetable Orzo and Basil Pesto Dressing

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Cook orzo in pot of boiling water for about 6 minutes, stirring occasionally, until just tender. Drain and run under cold water to stop the cooking process then drain thoroughly. Toss with a drizzle of oil to prevent sticking.
3. Toss courgette, capsicum and onion on tray with a drizzle of olive oil. Season with salt and pepper and roast for 16–18 minutes or until tender and just starting to caramelise.
4. While vegetables are roasting, pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and use a knife to slice through horizontally to make 2 thin steaks. Place on a plate, drizzle with olive oil, sprinkle with lemon zest and season with salt and pepper.
5. In a bowl, mix together all basil pesto dressing ingredients. Add celery, tomato, cooked orzo and roasted vegetables and mix to combine. Season with salt and pepper.
6. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken, in batches, for – minutes each side or until cooked through. Cover with foil to rest for – minutes then slice.
7. Divide roast vegetable orzo between plates and top with lemon grilled chicken.