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Photo of Chicken with zucchini cream by WW

Chicken with zucchini cream

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Potato(es)

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)

Instructions

  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.

Notes

TIP: To keep potato and capsicum warm, place on a baking paper-lined baking tray in a 150℃ oven for 10 minutes while cooking chicken. Serve with baby spinach leaves.

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