Ingredients (serves 4)
- 500g chicken breast, pounded slightly
- 2 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 1 cup fresh basil, leaves only
- 1 teaspoon lemon juice
- ½ medium fennel, core removed, thinly sliced
- 150g cherry tomatoes, halved
- 100g rocket
- 2 teaspoons olive oil
- 20g parmesan cheese, shaved with vegetable peeler
In medium mixing bowl toss chicken with garlic, 1 tablespoon of oil and season to taste with salt and pepper.
Place chicken on hot BBQ and let cook for about 4 minutes per side, or until nice grill marks are achieved and chicken is just done.
Once fully cooked, transfer to a plate and let rest.
To make the dressing: Combine basil and 3 tablespoons of oil in food processor and pulse until chunky pesto is achieved. Season to taste with lemon juice, salt and pepper. Keep chilled until ready to use.
When chicken has cooled, pull apart into thin strips.
To assemble: Toss fennel, tomatoes, and chicken in medium mixing bowl with basil pesto.
In separate large mixing bowl, toss rocket with 2 teaspoons oil and season with salt and pepper.
Divide rocket equally between 4 plates. Top with chicken basil mix and garnish with shaved parmesan.