A quick, easy and healthy salad that's perfect for a simple mid-week lunch or dinner. It's packed with flavour and makes for great leftovers too.
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Preheat the oven to 200°C, gas mark 6. Coat the chicken breasts with the pesto and then sprinkle the cheese over both sides to evenly coat. Place on a lightly greased baking tray and bake for 20 minutes or until golden and the chicken is cooked throughout with no pink meat.
Meanwhile, whisk the oil and wine vinegar, toss in the courgette spaghetti, basil and pine nuts then season. Serve with the chicken.
Typical values per serving when made using specific products in recipe
Energy | 1,688kJ/ 405kcals |
|---|---|
Fat | 25.6g |
Saturated Fat | 4.9g |
Carbohydrates | 3.2g |
Sugars | 2.6g |
Fibre | 1.8g |
Protein | 40.4g |
Salt | 0.7g |
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