Italian pesto chicken with courgetti

I don’t mean to big myself up but I have created one of the finest (healthiest) meals!!!

Tastes indulgent, looks great and best of all it’s made from lovely ingredients. I know the kids will love this food too…


Italian pesto chicken
Italian pesto chicken

  1. 3 yellow courgettes
  2. One can of coconut milk
  3. 3 tbsps of pesto (Dairy free brand)
  4. 1 green pepper
  5. 1  small red chilli 
  6. 2 breasts of chicken
  7. 1 clove of garlic
  8. 1 tsp of mixed herbs
  9. Salt to season 
  10. 2 tbsps coconut oil

Cooking method

  • Spiralize your courgettes and set aside. (You’ll need a spiralizer to create ‘spaghetti’)
  • Chop the pepper, left over courgette (the ends that won’t go through the spiralizer) garlic and chilli and brown in some coconut oil
  • Next dice the chicken and fry until cooked through
  • Add the cooked vegetables to the chicken along with the pesto, coconut milk and herbs
  • Bring to the boil then simmer for 10 minutes or until the sauce thickens
  • Meanwhile, sprinkle a pinch of salt over the courgetti and microwave on full power for two minutes. 
  • Once the courgette is cooked drain off any excess water and serve straight away so it doesn’t go cold. 
  • Construct the dish and finish off with black pepper and a dusting of Parmesan (not if you’re strictly dairy free).

For a vegetarian alternative swap the chicken for mushrooms or for a seasonal choice, pumpkin. 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 2 


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