Light chicken pesto (FS magazine)Light chicken pesto (FS magazine) © Copyright

Light chicken pesto recipe

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


  1. 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.

  2. 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. 

  3. While the chicken is cooking, peel the carrots and, using a swivel peeler, pare them into strips. 

  4. Put the chicken and carrots into a bowl and stir in the pesto. 

  5. Toast the remaining pine nuts in a dry pan, sprinkle over chicken and enjoy.

Light chicken pesto (FS magazine)



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


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