Your cart is empty
Margie Nomura
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the chicken thigh fillets with the pesto, Greek yoghurt, lemon zest and a good pinch of flaky salt until well coated. Leave to marinate while you prepare the salad, or cover and refrigerate for up to 24 hours if making ahead.
500 g Boneless, skinless chicken thighs
2-3 tbsp Pesto
2 tbsp Greek yoghurt
1/2 Lemon zest
1 pinch Flaky salt
Step 2
Heat a BBQ or griddle pan over a medium-high heat. Cook the chicken for around 12 minutes, turning halfway through, until golden, charred in places and cooked through.
Step 3
Meanwhile, bring a pan of water to the boil. Add the green beans and cook for 3–4 minutes until just tender but still crisp. Drain and refresh in iced water to keep them bright green, then toss with a drizzle of olive oil and a pinch of salt.
150 g Green beans
Olive oil
Salt
Step 4
Cut the peaches or nectarines into wedges and griddle for a couple of minutes on each side until lightly charred. This salad is also lovely even if you don’t have the energy to char the fruit, but I do love them warm and a little bit smoky.
2 Peaches or nectarines
Step 5
Arrange the rocket (arugula) on a large platter and scatter over the green beans and charred peaches. Whisk together the olive oil, balsamic vinegar, and a pinch of salt to make the dressing, then drizzle over the salad.
2-3 handfuls Rocket (arugula)
2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 pinch Salt
Step 6
Tear the burrata over the top and finish with the 2 tbsp toasted pistachios.
125 g Burrata or mozzarella
2 tbsp Pistachios
Step 7
Serve the pesto chicken alongside, with a little extra pesto drizzled over if you like.
For
3
M
I
For the pesto chicken
500
g
Boneless, skinless chicken thighs, I usually allow 2 thigh fillets per person
2-3
tbsp
Pesto, heaped, shop-bought is absolutely fine, more than fine! but I do recommend the fresh kind over the shelf-stable jars; plus extra to serve
2
tbsp
Greek yoghurt, heaped
1/2
Lemon zest
1
pinch
Flaky salt, good
For the salad
2
Peaches or nectarines
150
g
Green beans, trimmed
Olive oil
Salt
2-3
handfuls
Rocket (arugula)
125
g
Burrata or mozzarella, torn OR my favourite cheat’s burrata where you mix torn mozzarella with some double (heavy) cream or crème fraiche and leave it to sit for a few minutes
2
tbsp
Pistachios, toasted
For the dressing
2
tbsp
Olive oil
1
tbsp
Balsamic vinegar
1
pinch
Salt
Chicken thighs: Boneless chicken thighs are my favourite cut for this kind of recipe. They stay beautifully juicy and tender and are much more forgiving than chicken breast. If you prefer to use chicken breast, you absolutely can, just be careful not to overcook it as it can dry out more easily. If using breast, I would slice it in half lengthways to make it thinner - and kind of open it as a book, if you know what I mean? Or cover in clingfilm and bash it with a rolling pin to make it thinner. That way it will cook more quickly and is less likely to go dry.
Pesto: Don’t fret about making your own pesto here, life is too short, especially on a busy weeknight. I love making pesto, it’s just not always realistic after a long day. Fresh pesto from the chilled section of the supermarket really does make a difference here. It usually has a brighter flavour and fresher colour than the shelf-stable jars. That said, any pesto you have will work!
Marinating the chicken: The pesto brings all the herby flavour, while the yoghurt helps keep the chicken tender. Even 20–30 minutes will make a difference, but if you have time, leaving it overnight gives the best flavour.
Green beans: Don’t skip the ice bath! Quickly refreshing the green beans after boiling is my favourite little trick for keeping them crisp and bright green. Don’t leave them so long they get cold, you just want to give them a shock to lock in that gorgeous greenness. And whatever you do, don’t over cook the green beans, there’s a fine line between done and over-cooked and over-cooked they aren’t good.
Make it your own: This salad is endlessly adaptable. Swap the green beans for tomato, add some avocado, swap the rocket for a handful of basil leaves, add cucumber for extra crunch, or throw in some leftover grains such as couscous or quinoa to make it stretch a little further.
Cooking for children: This is a brilliant family-friendly dinner. You can easily serve the different elements separately so everyone can build their own plate. The sweet peaches and crisp green beans are often a big hit with little ones!
BBQ option: This recipe is made for summer evenings and is perfect cooked on the BBQ. Just cook the chicken over a medium heat so the outside doesn’t catch before the chicken is cooked through, and give the peaches a quick char alongside. It’s such a lovely one for easy entertaining.
Leftovers: The salad is best served fresh but the chicken is delicious cold the next day, sliced over a salad or tucked into a wrap or pita.
Only visible to you
Made it?
Cancel
S
Suzy G
14 days ago
Delicious! Even the kids loved it and they normally wouldn't even entertain rocket!
Like
Reply
Cancel
Margie Nomura
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Mix the chicken thigh fillets with the pesto, Greek yoghurt, lemon zest and a good pinch of flaky salt until well coated. Leave to marinate while you prepare the salad, or cover and refrigerate for up to 24 hours if making ahead.
500 g Boneless, skinless chicken thighs
2-3 tbsp Pesto
2 tbsp Greek yoghurt
1/2 Lemon zest
1 pinch Flaky salt
Step 2
Heat a BBQ or griddle pan over a medium-high heat. Cook the chicken for around 12 minutes, turning halfway through, until golden, charred in places and cooked through.
Step 3
Meanwhile, bring a pan of water to the boil. Add the green beans and cook for 3–4 minutes until just tender but still crisp. Drain and refresh in iced water to keep them bright green, then toss with a drizzle of olive oil and a pinch of salt.
150 g Green beans
Olive oil
Salt
Step 4
Cut the peaches or nectarines into wedges and griddle for a couple of minutes on each side until lightly charred. This salad is also lovely even if you don’t have the energy to char the fruit, but I do love them warm and a little bit smoky.
2 Peaches or nectarines
Step 5
Arrange the rocket (arugula) on a large platter and scatter over the green beans and charred peaches. Whisk together the olive oil, balsamic vinegar, and a pinch of salt to make the dressing, then drizzle over the salad.
2-3 handfuls Rocket (arugula)
2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 pinch Salt
Step 6
Tear the burrata over the top and finish with the 2 tbsp toasted pistachios.
125 g Burrata or mozzarella
2 tbsp Pistachios
Step 7
Serve the pesto chicken alongside, with a little extra pesto drizzled over if you like.
For
3
M
I
For the pesto chicken
500
g
Boneless, skinless chicken thighs, I usually allow 2 thigh fillets per person
2-3
tbsp
Pesto, heaped, shop-bought is absolutely fine, more than fine! but I do recommend the fresh kind over the shelf-stable jars; plus extra to serve
2
tbsp
Greek yoghurt, heaped
1/2
Lemon zest
1
pinch
Flaky salt, good
For the salad
2
Peaches or nectarines
150
g
Green beans, trimmed
Olive oil
Salt
2-3
handfuls
Rocket (arugula)
125
g
Burrata or mozzarella, torn OR my favourite cheat’s burrata where you mix torn mozzarella with some double (heavy) cream or crème fraiche and leave it to sit for a few minutes
2
tbsp
Pistachios, toasted
For the dressing
2
tbsp
Olive oil
1
tbsp
Balsamic vinegar
1
pinch
Salt
Chicken thighs: Boneless chicken thighs are my favourite cut for this kind of recipe. They stay beautifully juicy and tender and are much more forgiving than chicken breast. If you prefer to use chicken breast, you absolutely can, just be careful not to overcook it as it can dry out more easily. If using breast, I would slice it in half lengthways to make it thinner - and kind of open it as a book, if you know what I mean? Or cover in clingfilm and bash it with a rolling pin to make it thinner. That way it will cook more quickly and is less likely to go dry.
Pesto: Don’t fret about making your own pesto here, life is too short, especially on a busy weeknight. I love making pesto, it’s just not always realistic after a long day. Fresh pesto from the chilled section of the supermarket really does make a difference here. It usually has a brighter flavour and fresher colour than the shelf-stable jars. That said, any pesto you have will work!
Marinating the chicken: The pesto brings all the herby flavour, while the yoghurt helps keep the chicken tender. Even 20–30 minutes will make a difference, but if you have time, leaving it overnight gives the best flavour.
Green beans: Don’t skip the ice bath! Quickly refreshing the green beans after boiling is my favourite little trick for keeping them crisp and bright green. Don’t leave them so long they get cold, you just want to give them a shock to lock in that gorgeous greenness. And whatever you do, don’t over cook the green beans, there’s a fine line between done and over-cooked and over-cooked they aren’t good.
Make it your own: This salad is endlessly adaptable. Swap the green beans for tomato, add some avocado, swap the rocket for a handful of basil leaves, add cucumber for extra crunch, or throw in some leftover grains such as couscous or quinoa to make it stretch a little further.
Cooking for children: This is a brilliant family-friendly dinner. You can easily serve the different elements separately so everyone can build their own plate. The sweet peaches and crisp green beans are often a big hit with little ones!
BBQ option: This recipe is made for summer evenings and is perfect cooked on the BBQ. Just cook the chicken over a medium heat so the outside doesn’t catch before the chicken is cooked through, and give the peaches a quick char alongside. It’s such a lovely one for easy entertaining.
Leftovers: The salad is best served fresh but the chicken is delicious cold the next day, sliced over a salad or tucked into a wrap or pita.
Only visible to you
Made it?
Cancel
S
Suzy G
14 days ago
Delicious! Even the kids loved it and they normally wouldn't even entertain rocket!
Like
Reply
Cancel
