Lemon Grilled Chicken with Roast Vegetable and Pesto Orzo

Steps

1. Prep veggies Preheat oven to 220oC. Bring a medium pot of salted water to the boil. Dice courgette, capsicum and onion 1cm. Toss on a lined tray with a drizzle of oil, season and roast for 16-18 minutes or until tender and just starting to caramelise. When veggies have 10 minutes cook time remaining, place tomatoes on tray next to veggies and roast a further 10 minutes until tender.
2. Cook pasta Cook pasta in pot of boiling water for 6-8 minutes or until just tender, stirring occasionally to avoid sticking. Drain refresh under cold water then drain thoroughly. Drizzle with oil to stop the pasta from sticking together.
3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with lemon zest and a drizzle of oil. Season.
4. Cook chicken Heat a drizzle of oil in a large (preferably non-stick) fry-pan on high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked. Rest before slicing thinly.
5. Combine orzo Combine cooked pasta and roasted vegetables in a large bowl. In a small bowl, combine all basil pesto dressing ingredients. Mix ¾ of the dressing into orzo and season to taste.
6. To serve Top vegetable orzo with chicken and dollop with remaining dressing.