Grilled Chicken Breasts with Leek Confit and Seasonal Herb Pesto

Ingredients

• Chicken fillet 2 pieces
• Lemon 1 piece
• Unrefined Sunflower Oil 5 fl oz
• Olive Oil 0 fl oz
• Leek 1 piece
• Walnuts 0 oz
• Pistachios 0 oz
• Apple Cider Vinegar 0 fl oz
• Dill 0 oz
• Parsley 0 oz
• Cilantro 0 oz
• Salt to taste
• Parmesan Cheese 0 oz

Step-by-Step Guide

Step 1

Marinate the chicken breasts in extra virgin olive oil with lemon zest.

Step 2

In a dry saucepan, pour in olive oil for frying and extra virgin olive oil, add thyme and rosemary, and gently simmer large pieces of leek over low heat for 10-15 minutes.

Step 3

Grill the marinated chicken breasts on all sides, adding thyme towards the end.

Step 4

In a blender, blend together pine nuts, walnuts, salt, lemon juice, vinegar, dill, parsley, cilantro, extra virgin olive oil, maple syrup, and Parmesan cheese.

Step 5

Transfer the braised onions to the grill and sear until a nice grill mark forms. Then remove the leeks and chicken breasts from the grill and season with salt on all sides.

Step 6

Place the pesto in the center of the plate, top with slices of chicken breast, arrange leeks alongside, and garnish with lemon zest and olive oil.