Our chicken courgetti is sprinkled with pine nuts, loaded with magnesium for boosting energy and calming anxiety.

Serves: 2 | Cook Time: 25 mins | Calories: 488 | Type: Gluten-Free | Macros P: 50g / C: 20g / F: 26g


  • 2 x 180g free-range chicken breast
  • 300g courgette
  • 1 red onion
  • 80g spinach
  • 20g pine nuts
  • Handful of basil
  • 2 garlic cloves
  • 1 lemon
  • 60g sundried tomatoes

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Remove the ends of the courgette, but leave the skin on. Prepare the courgette noodles using a peeler and slice the courgette into long thin strips (or use a julienne peeler or 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 tbsp olive oil and the juice from the lemon and season with sea salt and black pepper.
  3. Finely slice the onion, finely chop the garlic and roughly chop the sundried tomatoes. Thinly slice the chicken.
  4. Heat 1/2 tbsp oil in a medium-sized pan on a medium heat and fry the onion and garlic for 3 mins. 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 and stir through the homemade pesto, cook for a further 2 mins.
  6. To serve, spoon the chicken pesto courgetti into two warm bowls and sprinkle over the remaining pine nuts.