Cook Time: 25mins | Calories: 507 | Type: Gluten-Free

Ingredients

180g free-range chicken breast
140g courgette
1/2 red onion
40g spinach
15g pine nuts
Handful of basil
1 garlic clove
1/2 lemon
30g sundried tomatoes

Method

  1. Remove the ends of the courgette, but leave the skin on. Prepare the courgette noodles using a julienne peeler and slice the courgette into long thin strips (or use a spiralizer if you have one).
  2. To make the homemade pesto: finely chop the basil leaves and half of the pine nuts. Mix the basil and pine nuts in a bowl with 1 tsp olive oil and the juice from the lemon and season with sea salt and black pepper.
  3. Finely slice the red onion, finely chop the garlic and roughly chop the sundried tomatoes. Thinly slice the chicken breast.
  4. Heat 1 tsp oil in a medium-sized pan and fry the onion and garlic for 3 mins on a medium heat. Then add the sliced chicken to the pan and cook for 8 mins.
  5. Add the spinach and sundried tomatoes to the pan and cook for 2 mins or until the chicken is cooked through. Then add the courgetti to the pan with the homemade pesto for a further 2 mins.
  6. To serve, spoon the chicken pesto courgetti into a warm bowl and sprinkle over the remaining pine nuts.