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Chicken with sun-dried tomato pesto courgetti
Our friend Max Lowery, personal trainer and health coach, has shared this beautiful, light recipe with us. Bursting with flavour, this quick recipe is easy to put together and perfect for meal prepping. Double-up your ingredients and make a couple of batches for the week ahead.
Time
45 mins
Serves
1
Difficulty
Easy
Ingredients
• 1 Field & Flower skin-on chicken breast, cut into 3cm cubes
• 3 courgettes, spiralised or cut into ribbons using a peeler
• For the pesto
• a handful of sun-dried tomatoes
• a handful of fresh basil
• a handful of Parmesan
• a handful of pine nuts
• 2 tablespoons extra virgin olive oil
• salt and freshly ground black pepper
Instructions
1. Put a drizzle of olive oil in pan over a medium heat. Add the chicken and cook for 5–7 minutes, stirring constantly so that the chicken cooks through.
2. While the chicken is cooking, put the pesto ingredients in a food processer and blend until smooth. You can add more olive oil if it’s too thick.
3. Put the courgetti in a dry wok or pan over a high heat. Cook for 3–5 minutes.
4. Once the courgetti is cooked, remove it from the heat and mix in the pesto and chicken. Serve with the basil scattered over the top.
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