Chargrilled Chicken with Pumpkin Seed Pesto

Basil is a rich source of folate, a B vitamin which helps in daily detoxification. For a vegan option use 120g of tofu instead of chicken and follow the same method. The pumpkin seed pesto can be stored for up to 3 days in the fridge.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 1 - Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the chicken:

• Juice of ½ lemon

• ¼ tsp extra virgin olive oil

• Pinch of salt and pepper

• 120g chicken breast

• 80g watercress

• 50g cucumber, thinly sliced

For the pumpkin seed pesto
(batch recipe):

• 30g pumpkin seeds

• 1 garlic clove

• 25g basil, leaves only

• 15g parsley, leaves and tender
  stems only

• Juice of 1 lemon

• ½ tsp flaked sea salt

• 60ml extra virgin olive oil

Method

1. Whisk together the lemon juice, olive oil, salt and pepper.

2. Butterfly the chicken breast (slice the breast horizontally and open it in half) and lay on a plate.

3. Pour over the lemon juice mixture and flip the chicken over to fully coat it. Leave to marinate for 30 minutes.

4. Heat a griddle pan over medium/high heat and add the chicken. Cook for 3 minutes on each side, or until charred and cooked through. Cover loosely with foil and leave to rest while you prepare the pesto.

5. Heat a frying pan over a medium heat, then add the pumpkin seeds.
   Cook for a few minutes, tossing every now and then, until the seeds
   start to pop. Tip into a food processor. 

6. Add the garlic, basil, parsley, lemon juice and salt to the food
   processor and blend until finely chopped. With the processor still
   going, slowly add the olive oil. Check for seasoning and adjust as
   needed.

7. Arrange the watercress and cucumber on a plate and top with
   the chicken and 1 teaspoon of pumpkin seed pesto. Optional carb: 75g cooked quinoa.

   Store the pumpkin seed pesto in the fridge for up to 3 days