I am a pesto lover! And this dish is yet again another regular for me especially when I’m preparing for a run. The pasta and lean chicken are great pre run foods.
I will often have for lunch and dinner and a boiled egg is a great accompaniment (you will begin to learn my love for boiled eggs!)
Ingredients
450g chicken breast, chopped into chunky cubes
4 tbsp green pesto (60g)
Juice of 1 lemon
1 butternut squash, cubed (250g flesh)
1 medium onion, chopped into bite size pieces (180g)
1 medium pepper, chopped into bite size pieces (160g)
1 medium courgette, chopped into bite size pieces (200g)
1 chilli pepper, chopped
.5 tbsp olive oil
A few thyme sprigs
200g whole wheat pasta (I use penne)
Method
1. Preheat oven to 200C place vegetables into a roasting dish with thyme leaves and oil. Roast for 40 minutes mixing half way through.
2. Add chicken pieces to a bowl and mix with pesto and lemon juice, thread onto 4 metal skewers place in a baking tray topping with any sauce left in the bowl and roast for the final 20-25 minutes with the vegetables turning half way.
3. Cook the pasta as per packet instructions and serve mixed together or separate with chicken juices drizzle over.
Nutrition per portion*
Calories 440
Protein 41g
Carbohydrate 46g
Fat 10g
Fibre 6g
If using wooden skewers be sure to soak them prior to preparation to stop them from burning. I hope you enjoy this as much as I do! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 