The new COS x Tabata Shibori collection epitomises laid-back summer dressing
The new COS x Tabata Shibori collection epitomises laid-back summer dressing

Sarah Finnan

Polynucleotides: everything to know about the ‘salmon sperm’ injectables
Polynucleotides: everything to know about the ‘salmon sperm’ injectables

Lizzie Gore-Grimes

Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’
Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’

Sarah Gill

Celebrate 30 years of Barretstown at their special gala this September
Celebrate 30 years of Barretstown at their special gala this September

IMAGE

Garden accessories to blend your indoor and outdoor spaces this summer
Garden accessories to blend your indoor and outdoor spaces this summer

Megan Burns

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

This Howth home has been given a bright, airy refurb
This Howth home has been given a bright, airy refurb

Megan Burns

A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired details
A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired...

Megan Burns

A stylist’s guide to chic beach cover-ups
A stylist’s guide to chic beach cover-ups

Sinead Keenan

The IMAGE Father’s Day Gift Guide
The IMAGE Father’s Day Gift Guide

Holly O'Neill

Image / Editorial

The Tuesday Supper Club: Healthy Pesto Chicken


By Meg Walker
29th Jan 2018
The Tuesday Supper Club: Healthy Pesto Chicken

This is a great dish that’s bursting with fresh vegetables and really packs a flavour punch. Serve just as it is, or with a small serving of new potatoes or freshly cooked rice. If you don’t have a food processor to make the pesto, buy a tub of good quality fresh basil pesto sauce from the chiller department of the supermarket instead.

Serves 2

Prep: 15 minutes

Cook: 6-8 minutes

Ingredients
1 tbsp extra virgin olive oil
1 boneless, skinless chicken breast (about 150g), thinly sliced
1 medium red onion, peeled and cut into 10 wedges
1 red pepper, deseeded and cut into roughly 3cm chunks
1 medium courgette, halved lengthways and cut into roughly 1.5cm slices
½ tsp dried thyme (optional)
sea salt and black pepper

For the pesto sauce
1 tbsp pine nuts
1 garlic clove, peeled and roughly chopped
20g Parmesan cheese, cut into small chunks
15g fresh basil leaves
2 tbsp extra virgin olive oil
sea salt and black pepper

Method
First, make the pesto sauce. Put the pine nuts, garlic and Parmesan in a food processor and blitz until very finely chopped. Add the basil leaves, olive oil, a generous pinch of salt and lots of ground black pepper. Blitz to make a thick purée. You may need to remove the lid and push the mixture down a couple of times until the right consistency is reached. Set aside.

Place a large non-stick frying pan or wok over a medium-high heat. Add the 1 tbsp of oil and when the pan is hot, add the chicken and vegetables. Sprinkle with the thyme if using. Stir-fry for 6-8 minutes, or until the chicken is thoroughly cooked and the vegetables are lightly browned. Add the pesto sauce and toss well.

Make a change

It’s well worth making double the amount of pesto if you can, as it will keep well in a covered dish in the fridge for at least three days. If you don’t have a food processor, try pounding the pine nuts, garlic, Parmesan and seasoning in a pestle and mortar until very well crushed, then transfer to a bowl and stir in finely chopped fresh basil and olive oil. You can use pesto tossed through wholemeal pasta, as a dressing for olives, cooked and cooled new potatoes or roasted vegetables, or as a topping for grilled meats and fish. It also freezes very well.

Extracted from The Healthy Gut Handbook by Justine Pattison (Seven Dials, approx €17.50).