Pesto chicken

Ingredients (serves 8):

1. 800g chicken thigh fillets, trimmed, halved
2. 2 teaspoons olive oil

For the basil pesto:

• 2 cups firmly packed fresh basil leaves
• 2 garlic cloves, peeled, quartered
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons lemon juice
• 1/3 cup olive oil

Method:

1. Make basil pesto: Place basil, garlic and parmesan in a processor. Process until roughly chopped.
2. Add lemon juice. Process until combined.
3. With motor running, add oil in a thin, steady stream. Process until combined.
4. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required.
5. Preheat oven to 180°C
6. Brush chicken with oil. Season with salt and pepper. Cook for 15 to 20 minutes each side or until cooked through.
7. Top chicken with pesto.
8. Serve with veggies.