I love love love pesto and could eat it with just about anything.  This dish is bursting with protein, iron and vitamin C and is super quick and easy to make!

Serves 2


  • 2-3 tablespoons pesto
  • 2-3 chicken breast fillets, cut into bite sized chunks
  • 2 red peppers, cut in half
  • 1 box of chestnut mushrooms, cut into quarters
  • 1 large bag of spinach
  • Garlic, chilli, salt and pepper to taste
  • 4 tablespoons toasted pine nuts
  • 1 tablespoon crème fraiche (optional)


  1. Pre-heat the oven to 200°C
  2. Place the peppers on a foiled baking tray skin side up in the over for 20-25 minutes, turning half way through cooking
  3. Fry the mushrooms in a little oil on a medium – high heat for 3 minutes
  4. Add the chicken, garlic and chilli (you can use a bottled chilli and garlic sauce for extra ease) and continue to fry until browned
  5. Once the chicken is brown lower the heat, add the pesto and season accordingly (watch the salt as pesto is quite salty, so you don’t want to overdo this).
  6. Add the spinach (it will wilt in the pan) and continue until chicken is cooked through (keep an eye on this as it’s really easy to over cook chicken).
  7. Chop the peppers into bite-sized pieces and add to the chicken.  If you are adding the crème fraiche do so now.
  8. Top with the pine nuts and you’re done!

I usually eat this by itself but if you want a bit more oomph to the dish it works really well with some quinoa.