• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Facebook
  • Instagram
  • Twitter
  • Contact
mail@justbite.co.uk

Justine Pattison

LEARN | EAT | SHARE

  • Home
  • About
  • Meet The Team
  • Recipes
    • Baking
    • Breakfast
    • Good for your Gut
    • Hearty Suppers
    • Quick Meals
    • Soups, Salads and Snacks
    • Sweet Things
    • Vegetarian
  • How To
  • Videos
  • Books
    • Comfort Food
    • Freeze
    • Easy One Pot
    • Pasta and Rice
    • Quick and Easy
    • Slow Cooker
    • Slow Cooker Photo Gallery
    • Takeaway Favourites
    • The Healthy Gut Handbook
  • News
  • Contact

Pesto chicken

 

Pesto chicken

pesto chicken
Print Recipe
Prep Time
15 mins
Cook Time
8 mins
Calories
403
 
This is a great dish that’s bursting with fresh vegetables and really packs a flavour punch. Serve just as it is, or with a small serving of new potatoes or freshly cooked rice. If you don’t have a food processor to make the pesto, buy a tub of good quality fresh basil pesto sauce from the chiller department of the supermarket instead.
Course: Main Course
Servings: 4 people
Calories: 403 kcal

Ingredients

  • 2tbsp extra virgin olive oil
  • 1 boneless skinless chicken breast (about 150g), thinly sliced
  • 1 medium red onion, peeled and cut into 10 wedges
  • 1 each red, yellow and green pepper, deseeded and cut into roughly 3cm chunks
  • 1 medium courgette (or 200g mangetout), halved lengthways and cut into roughly 1.5cm slices
  • ½tsp dried thyme (optional)
  • sea salt and black pepper

For the pesto sauce

  • 1tbsp pine nuts
  • 1 garlic clove, peeled and roughly chopped
  • 20g Parmesan cheese, cut into small chunks
  • 15g fresh basil leaves
  • 2tbsp extra virgin olive oil
  • sea salt and black pepper

Method

  1. First make the pesto sauce. Put the pine nuts, garlic and Parmesan in a food processor and blitz until very finely chopped.

  2. Add the basil leaves, olive oil, a generous pinch of salt and lots of ground black pepper. Blitz to make a thick purée. You may need to remove the lid and push the mixture down a couple of times until the right consistency is reached. Set aside.

  3. Place a large non-stick frying pan or wok over a medium–high heat.

  4. Add the 1 tablespoon of oil and when the pan is hot, add the chicken and vegetables. Sprinkle with the thyme if using.

  5.  Stir-fry for 6–8 minutes, or until the chicken is thoroughly cooked and the vegetables are lightly browned.

  6. Add the pesto sauce and toss well

Recipe Notes

MAKE A CHANGE

It’s well worth making double the amount of pesto if you can, as it will keep well in a covered dish in the fridge for at least three days. If you don’t have a food processor, try pounding the pine nuts, garlic, Parmesan and seasoning in a pestle and mortar until very well crushed, then transfer to a bowl and stir in finely chopped fresh basil and extra virgin olive oil. You can use pesto tossed through wholemeal pasta, as a dressing for olives, cooked and cooled new potatoes or roasted vegetables, or as a topping for grilled meats and fish. It also freezes very well.

TIME-SAVING TIP

If you buy your chicken in a double pack, you can cook the remaining breast for lunch or supper the next day.

FOLLOWING THE 28-DAY PLAN?

Serve the chicken with a small portion of new potatoes (around 100g a person) and a large mixed salad. Cook an extra 75g of potatoes per person and there will be enough for Leftover potato salad the next day.

Category: Good for your Gut, Quick Meals

Footer

Instagram

If you, like me, love risotto, check out this hand If you, like me, love risotto, check out this handy oven baked one from my book ‘Easy One Pot Without The Calories’ (swipe for the full recipe) or click on the link in my bio to take you to my chicken and mushroom risotto @bbcfood . They may not be totally authentic - but they certainly hit the spot 😋
Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
.
.
.
#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
Follow Justine on Instagram
  • Facebook
  • Instagram
  • Twitter
mail@justbite.co.uk
  • Privacy Policy
  • Terms and Conditions

© 2017 - 2020 Justine Pattison | All Rights Reserved
Website by Callia Web