Rocket Pesto Chicken

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare kumara, feta and basil. Toss kumara with oil and water on prepared tray and season. Roast for 22-24 minutes, until lightly golden and tender. Turn once during cooking. Set aside, covered.
2. While kumara is cooking, cut beans in half and cook in pot of boiling water for 1-2 minutes, until bright green and tender with a bite. Drain, rinse under cold water and leave to drain well. Thinly slice capsicum and dice tomato 1-2cm. Place all in a large bowl, along with beans and mesclun. Add raspberry balsamic vinaigrette just before serving, toss well to combine and season to taste.
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two 1.5cm-thick steaks.
4. Heat oil in a medium fry-pan on medium-high heat. Season chicken, add to pan and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest before slicing into 2 or 3 equal pieces. Reserve any resting juices.
5. TO SERVE share green bean salad between plates. Top with chicken and kumara. Drizzle over resting juices (if desired) and dollop over rocket and walnut pesto. Sprinkle over feta and garnish with basil.