Solo: Pesto Pollo

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Solo: Pesto Pollo

Golden shredded free-range chicken coated in basil pesto with courgette ribbons & fresh cherry tomatoes.

Ingredients to serve 1

  • 150g x chicken fillets
  • 2 x courgettes – slice into ribbons with potato peeler
  • 65g x cherry tomatoes – cut into quarters
  • 2 tbsp x basil pesto
  • 3g x fresh basil – tear leaves
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Remove from the pan and set aside. Shred the chicken with 2 forks.

Step 3

Chicken mix: Using the same pan on medium-high heat, add the courgette ribbons and cook for 2-3 minutes until softened, but still with a slight bite. Then add the tomatoes and chicken, mix through the basil pesto and season with salt and pepper.

Step 4

Serve while still hot and top with the torn basil leaves.