One-pan pesto chicken with summer vegetables

Serves 4
1 ½ teaspoons ghee/coconut oil
4 chicken breasts/thighs
1 quantity of pesto (see recipe below)

Pesto ingredients:
2 large handfuls of fresh basil (leaves & stalks), plus extra leaves to garnish
1 garlic clove, peeled
1 small handful of pine nuts
4 Tbsp extra-virgin olive oil
Juice of ½ lemon
Sea salt & black pepper
Eat Happy, Pg. 66

1 tsp chili flakes, plus extra to serve (optional)
2 large courgettes, halved lengthways & sliced
350g asparagus spears, woody & ends snapped off
300g cherry tomatoes, halved
Sea salt & black pepper

To serve:
200g rocket/watercress
Extra-virgin olive oil
1 handful of parmesan shavings (optional, if consuming dairy products)


For the pesto:
Finely chop basil, garlic & pine nuts and stir in olive oil & lemon juice, adding salt & pepper to taste. Alternatively, pulse all ingredients using a food processor.

For the main dish:
Melt 1 tsp ghee/coconut oil in a large, wide frying pan, add the chicken & fry over high heat for 3 minutes. Using two forks, turn the pieces over and cook on the other side for another 3 minutes until golden all over & cooked through. Meanwhile, make the pesto.

Transfer chicken pieces to a bowl with the pesto, stirring to coat the chicken, and set aside.

Place the pan back over high heat, melt remining oil/ghee and add chili flakes (if using) and courgettes & fry for 1 minute, then add tip asparagus and cook for another 2 minutes. Stir in tomatoes, season with salt & black pepper, and fry for a final minute until green vegetables are tender & tomatoes are just softened but still hold their shape.

Meanwhile, divide rocket/watercress among individual plates, and drizzle with olive oil.

Warm pesto-chicken over low heat for a minute.

Divide cooked veg among plates, and pile the chicken on top with some extra chili flakes if desired & lemon wedges.
Source: Eat Happy, pg. 78



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