Basil and Hazelnut Pesto with Chicken, Carrots, Spinach and Peppers (Dairy Free)

This dish, as you might be able to guess, was the result of a bit of fridge forage but the result was genuinely delicious so I had to share it with you!

The pesto is dairy free, which I try to be as much as I can, but the flavour is out of this world. The carrots are sweet and roasted, the peppers tangy with balsamic and the chicken well-seasoned and juicy. This is an easy recipe, ideal for a mid-week meal, that can doubled up to feed a family!

Basil and Hazelnut Pesto with Chicken, Carrots, Spinach and Peppers

Serves 2

oil

2 chicken breasts

4 carrots, cut into chips

1 tsp honey

2 tsp dried oregano

2 handfuls baby spinach

2 red peppers

1 tbsp balsamic vinegar

sea salt and freshly ground black pepper

For the pesto:

2 tbsp extra virgin olive or rapeseed oil

handful fresh basil

2 tbsp hazelnuts

½ lemon, juice only

1 garlic clove, grated

Preheat the oven to 180C. Toss the carrot 'chips' with a drizzle of oil, the honey, oregano and plenty of salt and pepper on a baking tray. Roast in the oven for 20 minutes.

Meanwhile, season the chicken breasts then place in a frying pan with a little oil over a high heat. Brown on both sides then turn down the heat, add a splash of water and cover with a lid or some tin foil and leave to cook through for around 10-15 minutes.

Blitz all of the pesto ingredients in a blender/food processor with a pinch of salt and pepper. Add a little water until it is at your desired consistency. Pour over the spinach and toss to coat.

Once the chicken is cooked, remove from the pan and leave to rest. Add the peppers to the pan along with the balsamic and allow to cook down until slightly sticky.

To serve, slice the chicken into chunks and plate up with the dressed spinach, roast carrots and balsamic peppers.