Low Carb Pesto Chicken (LC)
Ingredients
- 1 tsp olive oil
- 1 chicken breast (approx. 120–130g), diced
- ½ red onion, sliced
- 50g broccoli, cut into small florets
- 80g courgette, sliced
- ½ leek, sliced
- 4-5 baby corn, chopped
- ½ red pepper, sliced
- Black pepper to taste
- ½ tsp oregano
- 1 heaped tbsp green pesto
- Handful of spinach
Instructions
Heat a non-stick pan over medium heat and add a little oil if needed.
Add the chicken and cook for a couple of minutes.
Add the red onion, broccoli, courgette, leek, baby corn and red pepper to the pan.
Season with black pepper and oregano. Sauté everything together for 10 minutes or so until the vegetables are tender but still have a slight bite.
Reduce the heat and stir through the green pesto, ensuring everything is well coated and heated through. Add the spinach and allow to wilt.
Serve immediately and enjoy.
Note - This is a handy meal prep lunch, double or triple ingredients and store in an airtight container in the fridge for up to 2–3 days. Feel free to adjust the recipe by adding any vegetables of your choice