Bart's Recipes
Make sure all ingredients are prepared before you start cooking. Cut the organic chicken fillet into equal-sized cubes if not already done. Use a spiralizer to make long strands from the large zucchini. Briefly toast the pine nuts in a dry frying pan until golden brown and then place them directly aside on a cold plate.
Heat the coconut oil in a large wok or frying pan over medium-high heat. Add the chicken cubes and cook until golden brown all over and completely cooked through. This takes approximately five to seven minutes. Once the chicken is cooked, add the courgetti to the pan. Stir-fry these vegetable strands for at most two minutes, so they warm through but absolutely retain their crispy bite.
Reduce the heat immediately to low and stir the homemade pesto through the chicken-courgetti mixture. Mix everything together well so the pesto distributes evenly over the strands and meat. Warm everything through very briefly without cooking the ingredients further.
Transfer the warm pesto courgetti with chicken cubes directly to a plate. Finally, sprinkle the toasted pine nuts over the dish as a garnish. Serve immediately while the zucchini is still firm and hot.
