Pesto chicken with chargrilled vegetable salad

Cooking Meat Pesto chicken with chargrilled vegetable salad

Simple, yet delicious, these tasty chicken drumsticks are the perfect meal for the whole family.

Lables: Low carb Low sugar Egg free Fish free Gluten free Shellfish free Wheat free
  1. Using fingers, lift skin away from each drumstick to form a pocket. Gently spoon 1 teaspoon of pesto into each pocket. Wrap 1 piece prosciutto around each drumstick.
  2. Heat a greased barbecue plate and chargrill (with hood, see note) on medium heat. Cook chicken on barbecue plate, with hood closed, turning occasionally, for 10 to 12 minutes or until cooked through.
  3. Meanwhile, combine zucchini, capsicum, onion, oil and garlic in a large bowl. Toss to coat vegetables in oil. Cook vegetables on barbecue chargrill, turning occasionally, for 4 to 5 minutes or until browned and tender.
  4. Place grilled vegetables in a large bowl with spinach and balsamic. Season. Toss gently to combine. Serve chicken and roasted vegetable salad with remaining pesto.

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8 chicken drumsticks
1/2 quantity Basil pesto
4 slices prosciutto, halved lengthways
2 medium zucchini, thickly sliced diagonally
1 small red capsicum, thickly sliced
1 small yellow capsicum, thickly sliced
1 medium red onion, cut into thin wedges
2 tbsp olive oil
1 garlic clove, crushed
100g baby spinach
2 tbsp balsamic vinegar

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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