Pesto Chicken

Serves 4


  • 2 tbsp coconut oil or ghee
  • 4 chicken thighs, thinly sliced
  • Pesto
  • 1 cup pine nuts, toasted
  • 1 cup basil leaves
  • 2 garlic cloves
  • Juice and zest of 1 lemon
  • 4 tablespoons of extra virgin olive oil
  • Salt to taste.


  1. For the pesto, place all ingredients into a small food processor and whiz it up until you have the right texture.
  2. Heat oil in a frypan and add the chicken slices, cooking for a few minutes on each side on medium heat. Add the pesto to the pan, stir with the chicken and cook for another 3 minutes.
  3. Toss pesto chicken through wholewheat pasta or zucchini noodles and serve topped with fresh basil leaves and a lug of olive oil.

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