Herby lemon chicken with pesto courgetti
“This is a leaner variation of the classic chicken pesto pasta,” says Liam Holmes, performance nutritionist with over 10 years of experience working in elite sport consulting for cyclists, triathletes and footballers – phnutrition.co.uk.
“Using courgette for the ‘noodles’ reduces the carb content, while the avocado and nuts provide healthy fats that’ll help repair damaged muscles and provide building blocks for hormones.”
Serves 1 1 large free-range chicken breast, sliced 140g courgette (spiralized into ‘noodles’)
red onion, chopped 50g spinach 1 garlic clove, chopped 1 heaped tsp pesto
lemon 40g baby plum tomatoes, chopped 1 handful of mixed herbs
Time to make: 18 minutes Heat 1 tsp oil in a medium-sized non-stick pan and fry the onion and garlic for 5 minutes on a medium heat. Add the sliced chicken to the pan and cook for 8 minutes. Add the spinach and tomatoes to the pan and cook for 2 minutes or until the chicken is cooked through. Add the courgetti to the pan with the pesto. Mix well and cook for a further 3-5 minutes. Spoon everything into a bowl and top with sliced avocado and pine nuts.
Calories 441, carbs 10g, protein 35g, fats 27g