Before you jump to conclusions that this might not be that great, let me just start by saying that my sister told me this was the best dinner I have ever made.
I personally think that some of these quantities are a little bit more than what you need so I would judge it by how many people you are cooking for!
You can whip up this meal in 30 minutes and there is a mere 397 calories per serving. But it is so filling that you wouldn’t know it which is great!
Ingredients:
1 Butternut Squash, peeled and diced into cubes
3 - 4 Courgettes, spiralled
Sea Salt and Ground Black Pepper
2 Chicken Breasts, cut into small pieces
Squeeze of lemon juice
Pesto:
2 Large Garlic Cloves
A large handful of fresh basil
100g Pine Nuts
100ml Extra Virgin Olive Oil
100g Grated Parmesan
150g Rachel’s Organic Greek Style Low Fat Yogurt*
This recipe serves 4
Method:
- Pre-heat the oven to 200C
- Roast the butternut squash on a baking tray with a splash of oil, salt and black pepper. Cook until tender and slightly caramelised and brown in colour (around 20 minutes).
- Prepare the courgetti with a spiralizer.
- In a processor, put the chopped and crushed garlic, basil and pine nuts and use some oil to loosen the mixture. Blend to form a puree. Place in a bowl and stir in the yogurt and parmesan. Add more oil if required, then add the lemon juice and season.
- In a large deep sauté pan, heat up some oil and gradually add the courgetti, giving it time to soften.
- Add the roasted chicken and 3 large tablespoons of pesto. Stir in the roasted butternut squash and cook until the chicken is heated through.
- Serve immediately and garnish with pine nuts, parmesan and pepper.
This is so delicious! Let me know if you try it!
This looks so delicious! I really want to get myself a spiralizer - they look so good :) xx
ReplyDeleteSam // Samantha Betteridge