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



Related Posts

It’s a Gut Feeling

Did you know that Hippocrates proclaimed, “All disease begins in the gut,” nearly 2500 years ago? And he wasn’t wrong! Your gut health is more

Mediterranean Style grilled Tuna

Chopped Tuna ‘Mayo’ Salad

Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.