There’s nothing quite like barbecued chicken cooked to perfection on a hot grill. Pair it with some simple seasonal greens, and fresh pesto and homemade dukkah for your new brunch favourite.
- 4 skinless, organic chicken breasts
- 2 tbsp extra virgin olive oil
- 2 zucchini
- 2 bunches fresh asparagus
- 4 tablespoons fresh pesto
- Target Beetroot, thingy sliced (to garnish)
- 2 cups cooked brown rice
- 1/2 cup macadamias
- 1/8 cup sesame seeds, toasted
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp ground pepper
- 1 tsp good quality sea salt
- Prepare the dukkah by adding the nuts to a pestle and mortar and smashing them to small pieces. Add the spices and salt, small a little more, and store in a glass jar.
- Rub the chicken in the olive oil (reserving 1 tsp for the asparagus) and add to the grill, cooking for 18-25 minutes until cooked through, depending on the size and thickness of the breasts.
- Add the remaining oil to the asparagus and add that to the grill 15 minutes after you add the chicken.
- Meanwhile, ribbon the zucchini by running a vegetable peeler down the length of the veg and lay on the plates, along with the brown rice.
- Slice and serve the breast with the asparagus, beetroot slices, a drizzle of pesto and a good helping of fresh dukkah.