Rushed off your feet? Try Lucy Bee's quick and easy recpie for light chicken pesto...
INGREDIENTS (serves 1)
• 2 garlic cloves
• 20g fresh basil leaves
• 40g Parmesan
• juice of 2 limes
• 4 tbsp olive oil
• 60g pine nuts
• 1 tbsp Lucy Bee coconut oil
• 2 boneless skinless chicken breasts cut into strips
• 2 carrots
Put the garlic, basil, parmesan, lime juice, olive oil and two thirds of the pine nuts in a food processor and blitz, adding a dash of water if needed to make it less thick.
Heat the coconut oil in a frying pan over a medium-high heat, then add the chicken strips and fry until cooked through, turning them halfway.
While the chicken is cooking, peel the carrots and, using a swivel peeler, pare them into strips.
Put the chicken and carrots into a bowl and stir in the pesto.
Toast the remaining pine nuts in a dry pan, sprinkle over chicken and enjoy.
Want more great recipes? Try this fresh take on a mexican classic - Fish tacos with a twist
Lucy Bee's new cookbook Coconut Oil: Recipes For Real Life is available now