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Pesto Chicken & Green Salad


Basil Pesto

200ml x extra virgin olive oil 1 x bunch basil 1 x tbsp roasted pine nuts 1/2 x lemon juiced 40g x grated Parmesan Seasoning



2 x chicken thigh fillets 2 x tbsp of pesto 2 x heirloom tomatoes, diced 1/3 green capsicum, sliced thinly 1/3 cucumber, diced 2 x large handfuls of baby spinach 1 x Tbsp pitted kalamata olives 100g x smooth feta 1 x tbsp olive oil Seasoning


Basil Pesto

Roast pine nuts until golden, cool completely Add all ingredients into a blender and blitz until smooth Season to taste



Clean chicken fillets and slice thinly. Heat a fry pan with a tablespoon of oil. Lightly Season chicken and add to hot pan. Cook chicken until golden (about 8 minutes). Once cooked, turn off heat and add 2 tablespoons of pesto. Toss check until complete covered. Combine the tomatoes, capsicums, cucumber, spinach and feta. dress with olive oil and seasoning To serve top with pesto chicken

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