Pesto chicken with courgetti


Light Meals
Light Meals


4 people


25 minutes


Light meal


Dairy, Egg, Grain, Peanuts, Sesame, Soya, Cereals containing gluten


Pesto chicken with courgetti

Ingredients How to make


How to make

  • Chop the onion and pepper. Dice the chicken or tofu.
  • Add 6-10 tablespoons of water to a pan with a lid on a medium heat.
  • Add the onions and peppers to the pan and stir. Place the lid on the pan and allow to cook for a few minutes.
  • Add the chicken pieces and a bit more water if needed. Stir the ingredients and place the lid on the pan again. Allow this to cook until the chicken is done; around 10-15 minutes.
  • In the meantime, spiralise the courgette.
  • Once the chicken is cooked, remove the pan from the heat and stir in the pesto.
  • Serve by plating the courgetti with chicken in pesto on top.

Need a special ingredient?

Spinach and walnut pesto

Here we would explain a little about why this is important.

Spinach & walnut pesto
Nutrition Facts
Pesto chicken with courgetti
Amount Per Serving (100 g)
Calories 119 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 1.1g7%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 4.1g
Cholesterol 41mg14%
Sodium 74mg3%
Potassium 323mg9%
Carbohydrates 2.4g1%
Fiber 0.1g0%
Sugar 1.4g2%
Protein 11.1g22%
Vitamin A 5IU0%
Vitamin C 21mg25%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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One comment

  1. Rachael Dinnis says:

    Amazing recipe and so easy to cook.


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Meera's Broccoli and Spinach Soup 🍲

This thick creamy soup will soon be a family favourite, with a perfect blend of spices.

* 215 g Onion
* 3 cloves Garlic
* 120 g Red pepper
* 300 g Broccoli
* 100 g Spinach
* 1.5 l Stock or bone broth
* 1 tsp Ground black pepper
* 1 tsp Himalayan salt
* 2 tsp Paprika
* 1 tsp Dried red chilli flakes
* 130 g cashew nuts

How to make
* Soak the cashew nuts in hot water for up to three hours.
* Slice the onion, garlic and red pepper and add them to a large hot saucepan with some water. Stir for 30 seconds.
* Add all the other ingredients, except the nuts, to the pan.
* Drain the cashew nuts and add them to the pan too.
* Place a lid on the saucepan and allow the contents to simmer for around 15 minutes, or until the broccoli has cooked.
* Remove the saucepan from the heat and allow it to cool slightly before pouring the contents into a blender.
* Blend the mixture to create a smooth, thick soup.

Find more wholesome recipes on our website 💜

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Easy Tofu Bites 🧆

If you’re looking to reduce your meat consumption this summer, or you’re just keen to try new tofu recipes, these bites are pretty straight forward and high protein.

* 1 clove Garlic
* 25 g Basil
* 300 g Tofu
* 1/4 tsp Coconut oil
* 20 g Buckwheat flour
* 20 g

How to make
1. Using a blender, combine the garlic and basil with a couple of tablespoons of water.
2. Crumble the tofu into a mixing bowl and add the buckwheat flour, quinoa flakes and the garlic and basil mixture.
3. Mix the ingredients together and mould into bite size patties.
4. Heat the coconut oil in a frying pan on a medium heat and cook the patties for around 30 seconds on each side.

More allergen-free and vegan recipes can be found on our website 💜

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