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Parmesan chicken with courgette salad
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2 boneless, skinless chicken breast fillets
2 tsp green pesto
25g Parmigiano Reggiano cheese, grated
2 tsp extra virgin olive oil
1 tsp white wine vinegar
185g pack Waitrose Spiralized Courgette Spaghetti, found in the fruit and veg chiller
½ x 25g pack basil, shredded
35g pine nuts, toasted
1. 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.
2. 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: