Grilled chicken breast with vegetables

Ingredients

For 2 servings

• Chicken breast300 g
• Zucchini1
• Bell peppers1
• Potatoes2
• Extra virgin olive oil2 tablespoons
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Bring a pan of water to the boil over high heat; meanwhile peel the potatoes and cut them into roughly 2 cm cubes.
2. When the water boils, salt it, add the potatoes and boil for 10 minutes over medium heat, until a fork slides in easily; drain.
3. Meanwhile, heat a cast-iron griddle pan over high heat for 5 minutes; wash the courgette and pepper, slice the courgette lengthways about 5 mm thick and cut the deseeded pepper into wide strips.
4. Grill the courgette and pepper for 3–4 minutes per side, until they have dark grill marks and are soft; set aside on a plate.
5. If the chicken breast is thick, butterfly it or pound it to about 1.5 cm so it cooks evenly; brush with a little oil and grill over medium-high heat for 5 minutes per side, until golden outside and white in the centre.
6. Dress the chicken, potatoes and vegetables with the remaining oil, salt and black pepper and serve.