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