Roast Chicken and Squash with Mixed Nut Pesto
Quick and easy dinner, you say? Healthy too, you say? Delicious as well, you say? I've got your back!
This dinner is a midweek godsend. Packed full of nutrients, low in calories, minimal effort, on the table in under half an hour, tastes like heaven... need I go on?? The fresh, garlicky pesto brings the comforting flavours of roast chicken and squash to life and a light spinach salad on the side makes for a very low calorie meal. If you're very hungry, add some rice, pasta or bread to up the carb content.
Preheat the oven to 200C.
Season the chicken on both sides with salt and pepper then place on a lined baking sheet with the squash and 2 cloves of garlic. Drizzle over ½ tbsp of the oil and bake in the preheated oven for 15-20 minutes until the chicken is cooked through.
In the meantime, place all the remaining ingredients except the spinach into a food processor or pestle and mortar and blitz/pound until a pesto forms. If the result is too thick, let it down with some water until you have your desired consistency. Season to taste.
Serve the roasted chicken and squash along a large handful of spinach and then spoon over the pesto.
This dinner is a midweek godsend. Packed full of nutrients, low in calories, minimal effort, on the table in under half an hour, tastes like heaven... need I go on?? The fresh, garlicky pesto brings the comforting flavours of roast chicken and squash to life and a light spinach salad on the side makes for a very low calorie meal. If you're very hungry, add some rice, pasta or bread to up the carb content.
Roast Chicken and Squash with Mixed Nut Pesto
Serves 2
2 chicken breasts
2 tbsp oil
½ medium butternut squash, peeled, deseeded and cut into chunks
3 garlic cloves
Handful of fresh parsley, roughly chopped
20g mixed nuts, chopped
1 lemon, juice and zest
20g parmesan, grated
Spinach, to serve
Sea salt and black pepper
Preheat the oven to 200C.
Season the chicken on both sides with salt and pepper then place on a lined baking sheet with the squash and 2 cloves of garlic. Drizzle over ½ tbsp of the oil and bake in the preheated oven for 15-20 minutes until the chicken is cooked through.
In the meantime, place all the remaining ingredients except the spinach into a food processor or pestle and mortar and blitz/pound until a pesto forms. If the result is too thick, let it down with some water until you have your desired consistency. Season to taste.
Serve the roasted chicken and squash along a large handful of spinach and then spoon over the pesto.
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