Ingredients for One Person 150g Free-Range Chicken Breast 150g Free-Range Chicken Breast 50g Cherry Tomatoes 50g Cherry Tomatoes 30 Mixed Salad Leaves 30 Mixed Salad Leaves 5g Mint 5g Mint 3g Rosemary 3g Rosemary 1 tbsp Grated Parmesan 1 Lemon 1 tsp Honey 1 tsp Honey 1 tbsp Grated Parmesan 1 Lemon 1 Zucchini 1 Zucchini 1 tsp Balsamic Vinegar* 1 tsp Balsamic Vinegar* Salt And Pepper* Extra Virgin Olive Oil* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 300g Free-Range Chicken Breast 300g Free-Range Chicken Breast 100g Cherry Tomatoes 100g Cherry Tomatoes 60 Mixed Salad Leaves 60 Mixed Salad Leaves 10g Mint 10g Mint 5g Rosemary 5g Rosemary 2 tbsp Grated Parmesan 2 tsp Honey 2 tsp Honey 2 tbsp Grated Parmesan 1 Lemon 1 Lemon 1 Zucchini 1 Zucchini 1 tsp Balsamic Vinegar* 1 tsp Balsamic Vinegar* Salt And Pepper* Extra Virgin Olive Oil* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 450g Free-Range Chicken Breast 450g Free-Range Chicken Breast 150g Cherry Tomatoes 150g Cherry Tomatoes 90 Mixed Salad Leaves 90 Mixed Salad Leaves 15g Mint 15g Mint 8g Rosemary 8g Rosemary 3 tbsp Grated Parmesan 3 tsp Honey 3 tsp Honey 3 tbsp Grated Parmesan 2 Lemon 2 Lemon 2 Zucchini 2 Zucchini 2 tsp Balsamic Vinegar* 2 tsp Balsamic Vinegar* Salt And Pepper* Extra Virgin Olive Oil* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 600g Free-Range Chicken Breast 600g Free-Range Chicken Breast 200g Cherry Tomatoes 200g Cherry Tomatoes 120 Mixed Salad Leaves 120 Mixed Salad Leaves 20g Mint 20g Mint 10g Rosemary 10g Rosemary 4 tbsp Grated Parmesan 4 tsp Honey 4 tsp Honey 4 tbsp Grated Parmesan 2 Lemon 2 Lemon 2 Zucchini 2 Zucchini 2 tsp Balsamic Vinegar* 2 tsp Balsamic Vinegar* Salt And Pepper* Extra Virgin Olive Oil* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 900g Free-Range Chicken Breast 900g Free-Range Chicken Breast 300g Cherry Tomatoes 300g Cherry Tomatoes 180 Mixed Salad Leaves 180 Mixed Salad Leaves 30g Mint 30g Mint 15g Rosemary 15g Rosemary 6 tbsp Grated Parmesan 6 tsp Honey 6 tsp Honey 6 tbsp Grated Parmesan 3 Lemon 3 Lemon 3 Zucchini 3 Zucchini 3 tsp Balsamic Vinegar* 3 tsp Balsamic Vinegar* Salt And Pepper* Extra Virgin Olive Oil* Extra Virgin Olive Oil* Salt And Pepper* *Pantry items not included in your Pepper Leaf box. Prep: Cut chicken lenthways into 3cm strips^. Wash and halve cherry tomatoes. Wash and tear mint. Wash zucchini then halve and cut into 1cm slices. Wash salad leaves. Wash and chop rosemary. Cut chicken lengthways into 3cm strips^. Wash zucchini then halve and cut into 1cm slices. Wash and halve cherry tomatoes. Wash salad leaves. Wash and tear mint. Wash and chop rosemary. Method: Heat an oiled grill plate or non-stick frying pan over medium to high heat. Add the zucchini and cook for 1 to 2 minutes on each side or until browned and tender. Remove and cool slightly. Pour the glaze over the chicken and simmer for another minute or until the glaze has reduced. Turn the chicken occasionally. Toss together the zucchini, tomatoes, salad leaves, parmesan and mint. Dress the salad in olive oil and vinegar and serve with chicken. To make the glaze, squeeze juice from the lemon. Combine the lemon juice with honey and rosemary. Toss the zucchini in olive oil, then season well with salt and pepper. Heat olive oil in the grill plate or frying pan over high heat. Cook the chicken for about 5 minutes or until browned, turning occasionally. Reduce heat to medium. Toss together the zucchini, tomatoes, salad leaves, Parmesan and mint. Dress the salad in olive oil and vinegar and serve with chicken. To make the glaze, squeeze juice from the lemon. Combine the lemon juice with honey and rosemary. Toss the zucchini in olive oil, then season well with salt and pepper. Heat an oiled grill plate or non-stick frying pan over medium to high heat. Add the zucchini and cook for 1 to 2 minutes on each side or until browned and tender. Remove and cool slightly. Heat olive oil in the grill plate or frying pan over high heat. Cook the chicken for about 5 minutes or until browned, turning occasionally. Reduce heat to medium. Pour the glaze over the chicken and simmer for another minute or until the glaze has reduced. Turn the chicken occasionally.
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