This dish is so fresh, healthy and packed with flavour thanks to the pesto – made with humble frozen peas, herbs and crunchy roasted almonds.
This Week
2 Dec - 8 Dec
Shaved Zucchini Salad with Pea Pesto and Honey, Mustard Chicken
- Under 1 hour
- 4
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Meal Prep Guide
Make the pea pesto. Store in an airtight container in the fridge.
Ingredients:
- 1 cup peas (defrosted)
- 1 cup fresh herbs (we used coriander and mint)
- ½ cup roasted almonds
- 1 lemon (juice)
- 3 Tbsp tahini
- 3 Tbsp olive oil
- Salt and pepper
Method:
- Add all of the ingredients into a blender or nutribullet and blend until combined but still a little chunky.
Make the marinade for the chicken. Store in an airtight container in the fridge.
Ingredients:
- 2 Tbsp of fresh rosemary (or 1 tbsp mixed dried herbs)
- 2 garlic cloves (crushed)
- 1 Tbsp honey or maple syrup
- 1 Tbsp dijon or wholegrain mustard
Method:
- Combine all ingredients in a small bowl. Mix well to combine.
Tips
Tips
- You want to make sure that you only toss the pesto through the shaved zucchini just before serving so it doesn’t go soggy.
- We like to keep this pesto a little chunky so don’t over-blend it. That way you get nice pieces of crunchy almonds.
- This is a lighter meal so you can serve it alongside our Smashed Baby Potatoes if you’re wanting something a little more substantial.
- Frozen peas are more versatile than you may think, they make a delicious base for pesto and dips, they are budget-friendly and you probably already have a bag in the freezer!
- Budget tip – you can swap out the almonds for toasted sunflower seeds. They are super affordable and have a delicious flavour perfect for pestos and dips.
Shortcuts
Vegetables
- You can use any tender herbs you’d like – basil and Italian parsley both work well.
Protein
- For a vegetarian option swap out the chicken for our Honey and Thyme Halloumi.
Other
- You can swap out the pea pesto for our Simple Basil Pesto.
Ingredients
Honey, mustard chicken
- 2 Tbsp olive oil
- 2 sprigs of rosemary (or 1 tbsp mixed dried herbs)
- 1 Tbsp honey or maple syrup
- 1 Tbsp dijon or wholegrain mustard
- 2 garlic cloves (crushed)
- 500-600g chicken breast
Pea pesto
- 1 cup peas (defrosted)
- ¾ cup coriander
- ¼ cup mint
- ½ cup roasted almonds
- 1 lemon (juice)
- 3 Tbsp tahini
- 3 Tbsp olive oil
- Salt and pepper
Salad
- 4 zucchini (shaved)
- ½ punnet/ 125g cherry tomatoes (halved)
- 1 avocado (cut into cubes)
Method
- Preheat the oven to 220 degrees fan bake.
- Combine the olive oil, rosemary, honey, mustard and garlic in a small bowl and mix well to combine.
- Add the chicken breast to a baking dish and pour over the marinade. Pop in the oven to cook for 25-30 minutes (depending on the size of the breasts).
- While the chicken is cooking make the pesto. Add all of the ingredients into a blender or food processor and blend until combined but still a little chunky.
- Add the pesto to the shaved zucchini and toss well to combine. Add the cherry tomatoes and avocado.
- Once the chicken has cooked cut it into slices and serve alongisde the shaved zucchini salad.
Variations
Vegetables
- You can use any tender herbs you’d like – basil and Italian parsley both work well.
Protein
- For a vegetarian option swap out the chicken for our Honey and Thyme Halloumi.
Other
- You can swap out the pea pesto for our Simple Basil Pesto.
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