Chicken & Courgette Pasta

(serves 2)

Ingredients:

  • 250g courgettes
  • 150gmushroom
  • 100g tomatoes
  • 1 small avocado
  • 50g unsalted cashews
  • 2 tablespoons pesto
  • 1 tablespoons olive oil
  • Clove of garlic
  • Herbs: Basil, salt, pepper

Meat and fish variations:

  • Add 90-120 gram chicken per person
  • Add 90-120 gram salmon per person

Method:

  1. In a pan sauté the garlic and onion in olive oil.
  2. Chop the baby marrow, tomato, mushroom into small pieces, and add to pan.
  3. Cook for a few minutes, until tender
  4. Then add the pesto and herbs to pan
  5. Serve the meal with a sprinkle of chopped cashew nuts and slices of avocado
  6. Can add fish or chicken to dish for more balance 🙂

One Pan Roast Chicken & Veggies

(serves 2)

Ingredients:

  • 2 medium chicken breasts, chopped
  • 1 cup bell pepper, chopped
  • ½ onion, chopped
  • 1 cup brussel sprouts, chopped
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon paprika (optional)

 

Method:

  1. Preheat oven to 200’C.
  2. Chop all the veggies into large pieces. On another cutting board, chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.