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TOTAL TIME: 35 min

PREP: 15 min

COOK: 20 min




  • Potato 240 g, cut into 5mm thick slices

  • Red capsicum 1 medium, thickly sliced

  • Green capsicum 1 medium, thickly sliced

  • Skinless chicken breast 600 g, (buy 4 x 150g fillets)

  • Garlic 2 clove(s), crushed

  • Ground paprika 1 tsp, sweet

  • Olive oil 2 tsp

  • Zucchini 3 medium, coarsely chopped

  • Lemon zest 1 tsp

  • Lemon juice 1½ tbs

  • Tahini 2 tbs

  • Oil spray 1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue on medium. Lightly spray potato and capsicums with oil. Cook for 3–5 minutes each side or until lightly charred and tender. Set aside and keep warm (see tip).

  2. Meanwhile, combine chicken, half the garlic, paprika and oil in a large bowl. Season with salt and pepper and toss to coat.

  3. Reheat chargrill or barbecue on medium–high. Cook chicken for 5 minutes each side or until browned and cooked through. Set aside to rest for 5 minutes. Thickly slice.

  4. Meanwhile, place zucchini in a pan of boiling water. Return to the boil, then drain. Process zucchini, lemon zest and juice, tahini and remaining garlic in a food processor until smooth. Transfer to a bowl and season with salt and pepper. Serve chicken with vegetables and zucchini cream.

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