Pesto Chicken & Broccoli with Courgette Spaghetti

If you don’t have one yet then a julienne peeler is absolutely a Fitter Food kitchen essential for slicing up vegetables into ribbon noodles and adding to stir fry, salads and substituting for pasta. This pesto chicken and broccoli with courgetti recipe is wheat free, gluten free, low carb but crucially high in protein, healthy fats and full of goodness and taste. We typically cook this in bulk to last over a few days so feel free to adjust the measures accordingly or scale up if you’re feeding a large family.

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Serves: 4

Prep: 8 Minutes

Cook: 10 Minutes


  • 3 skinless chicken breasts cut into strips
  • 5 large courgettes cut julienne style
  • 2 garlic cloves crushed
  • 2 tbsp olive oil
  • 400g broccoli, broken into florets and then thinly sliced
  • 180g of green pesto (we use Seggiano which ingredients are olive oil, cashew nuts, fresh ligurian basil, sea salt, pine nuts)

  • 40g toasted pine nuts


  1. Lightly toast the pine nuts in a pan with no oil. 2-3 minutes will be fine as you don’t want them to burn. Just until golden. Then remove from the pan and keep to one side.
  2. Heat the olive oil in a pan, add the broccoli and chicken. Stir until fully covered in the olive oil and cook for about 4 minutes, stirring occasionally.
  3. Add the crushed garlic, stir through and cook for a further 3 minutes.
  4. Add the pesto, half the pine nuts and courgette spaghetti and stir through thoroughly.
  5. Cook until courgette softens, cook it for too long and it will go soggy so keep an eye on it.
  6. Serve and add the remaining pine nuts on top.