Filled with green veggies, lean protein and certainly not lacking in flavour. Chicken is a great protein source, low in fat and contributes significant niacin, phosphorus, selenium, vitamin B6 and vitamin B12.
- Serves 2-3
Ingredients:
- 400g chicken breast, sliced
- 3 zucchini
- 1 tbsp virgin olive oil
- 1 onion, diced
- 1 bunch of asparagus
- ½ cup peas
- 1 green capsicum
- 1-2 cups spinach
Pine-nut pesto:
- 1-2 garlic cloves
- ½ cup fresh basil
- ½ lemon juice
- 1 lemon zest
- 2 tbsp olive oil
- ½ cup pine nuts, toasted
- salt to taste
- pepper to taste
Method:
- First make the pesto: place ½ cup of pine nuts into the oven for approximately 5 minutes and toast to a lovely golden brown colour.
- While the pine nuts are cooking, place all remaining pesto ingredients into a food processor. Add the toasted pine nuts at the end and blend until a smooth but slightly crunchy pesto consistency is formed.
- Heat olive oil in a non-stick fry pan on medium heat and add the onion. Add the chicken and cook until white. Add all veggies (except spinach) and cook until slightly soft.
- Using a spiralizer, make the zucchini into noodles. Add the zoodles and spinach to the pan and cook for a further 1-2 minutes.
- Toss, dollop with pesto and serve.
