Prep time: 10 mins  
Cooking time:  25-30 mins 
Serves: 4

Ingredients 

• 350g Organic Baby Capsicums  2 Tbsp Italian Mixed Herbs 
• 400g Organic Green Beans 
• 2 Organic Chicken Breast 600g-800g
• 3 Tbsp Organic Black Olive Tapenade
• ½ Punnet Organic Baby Rocket
• ¾ Cup Olive oil 
• ¼ Cup Almonds 
• 1 Organic Garlic Clove
• 1 Organic Lemon 
• Salt and Pepper 

Method

1. Heat up a grill or BBQ to high heat. Preheat the oven to 180°C and bring a pot with salted water to the boil to cook the beans. 
2. Place the baby capsicums on a baking try lined with baking paper. Sprinkle with ½ Tbsp of the Italian herb mix and season with salt and pepper, drizzle with olive oil and mix through.
3. Remove the tops from the green beans and cook them in boiling water for 2-3mins until soften. Refresh under cold water or in an icy bath, set aside.
4. Open a cavity along the chicken breast and spread the olive tapenade. Season with salt and pepper and sprinkle with the rest of the Italian mixed herbs.
5. Grill the baby capsicums for approx. 2 mins on each side until charred all around. Remove them from the grill and place them back on the baking tray. 
6. Grill the chicken for approx. 2 mins on each side until good grill marks are good. Place them on the same baking tray and place into the oven. Cook for 12mins until chicken is cooked through. 
7. Meanwhile, place the rocket, garlic, almonds, lemon juice, salt and pepper and olive oil on a blender or food processor and blitz until forms a runny rocket pesto. 
8. Once chicken is ready, place the beans on a serving platter, follow by the baby capsicums, rocket salsa and slices of grilled chicken stuffed with black olive tapenade. Enjoy.