Chicken pesto courgetti

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  1. Butterfly the chicken breast and part cook in Lucy Bee coconut oil on a medium heat. Once you have part cooked the chicken on both sides, take off heat and place on chopping board to fill the chicken
  2. Add the sun dried tomatoes, blanched spinach and black pepper then fold over and place back in the frying pan for 5 minutes (or until the chicken is cooked)
  3. Steam the tenderstem for 5 minutes
  4. To make the pesto add the avocado, spinach, basil, 2 tablespoons of nut oil, pine nuts, garlic, a squeeze of lemon and season with black pepper then blitz in a food processor (keep a little of this pesto to the side for the topping)
  5. Lightly cook the courgetti in a pre-heated, oiled frying pan for a couple of minutes then stir in the pesto sauce, add in the tenderstem and season.


  • Chicken breast
  • 200g Spiralised Courgette
  • 200g Tenderstem Broccoli
  • Jar of Sundried Tomatoes
  • Black Pepper Seasoning
  • Pesto
    • Cup of Pine Nuts
    • Bunch of Fresh Basil
    • Handful of Blanched Spinach
    • 2 large cloves of Garlic, chopped
    • Nut Oil (Macadamia)
    • ½ Avocado
    • Lemon

Recipe by Tessa Seward & Becki Rabin

Adapted from London Paleo Girl & Alternative Healthy Becki