Grilled Chicken Breasts with Leek Confit and Seasonal Herb Pesto
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Grilled chicken breasts with leek confit and seasonal herb pesto
Ingredients
- Chicken fillet - 2 pieces
- Lemon - 1 piece
- Unrefined Sunflower Oil - 5 fl oz
- Olive Oil - 0 fl oz
- Leek - 1 piece
- Walnuts - 0 oz
- Pistachios - 0 oz
- Apple Cider Vinegar - 0 fl oz
- Dill - 0 oz
- Parsley - 0 oz
- Cilantro - 0 oz
- Salt - to taste
- Parmesan Cheese - 0 oz
Step by Step guide
Step 1
Marinate the chicken breasts in extra virgin olive oil with lemon zest.
Step 2
In a dry saucepan, pour in olive oil for frying and extra virgin olive oil, add thyme and rosemary, and gently simmer large pieces of leek over low heat for 10-15 minutes.
Step 3
Grill the marinated chicken breasts on all sides, adding thyme towards the end.
Step 4
In a blender, blend together pine nuts, walnuts, salt, lemon juice, vinegar, dill, parsley, cilantro, extra virgin olive oil, maple syrup, and Parmesan cheese.
Step 5
Transfer the braised onions to the grill and sear until a nice grill mark forms. Then remove the leeks and chicken breasts from the grill and season with salt on all sides.
Step 6
Place the pesto in the center of the plate, top with slices of chicken breast, arrange leeks alongside, and garnish with lemon zest and olive oil.
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