Name: Patty pan squash, zucchini and chicken with salsa verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 550g yellow patty pan squash, halved; 600g zucchini; 6 small yellow zucchini, halved lengthways; 6 small green zucchini, halved lengthways; 18.20 gm olive oil; 4 chicken breast fillets; 40g parmesan, flaked; 40.00 ml capers, finely chopped; 4 anchovy fillets, finely chopped; 1 clove garlic, crushed; 5.90 gm Dijon mustard; 1 tsp red wine vinegar; 125ml olive oil; 1/2 bunch flat-leaf parsley, leaves finely chopped; 1/2 bunch mint, leaves finely chopped

Patty pan squash, zucchini and chicken with salsa verde

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Satisfying grilled chicken for cozy autumn evenings.

Ingredients:

550g yellow patty pan squash, halved
600g zucchini
6 small yellow zucchini, halved lengthways
6 small green zucchini, halved lengthways
18.20 gm olive oil
4 chicken breast fillets
40g parmesan, flaked
40.00 ml capers, finely chopped
4 anchovy fillets, finely chopped
1 clove garlic, crushed
5.90 gm Dijon mustard
1 tsp red wine vinegar
125ml olive oil
1/2 bunch flat-leaf parsley, leaves finely chopped
1/2 bunch mint, leaves finely chopped

Instructions:

Mix all the ingredients together and season generously with salt and pepper to enhance the flavors in the salsa verde.
Preheat the oven to 200C. Place the squash and zucchini in a roasting pan, drizzle with 2 teaspoons of oil, season with salt and pepper, then mix well. Roast for 20 minutes until tender.
Preheat a char-grill pan over medium heat. Brush chicken with oil and cook for 2 minutes on each side until cooked through. Transfer zucchini mixture to a bowl, add parmesan and salsa verde, and toss gently. Cut chicken pieces in half and serve with vegetables.

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