Inspiring Mums® Where Mums Smile & Shine®

Motherhood & Lifestyle Blog with Heather James & Family

Melbourne Australia


Inspiring Mums®
Motherhood, Lifestyle & Travel Blog
"Where Mums Smile & Shine®"


{ Recipe } Dinner - Pesto Chicken with Zucchini Spaghetti, cherry Tomatoes, Pine Nuts & Asparagus


  • 1/2 Chicken Breast Fillet
  • 1 Tbsp Pine Nuts
  • 2 Cherry Tomatoes
  • 1 Medium Zucchini
  • 4 Asparagus Spears
  • 1 Tbsp Green Basil
  • 1 Tbsp Olive oil
  • Cracked Pepper



  • Add the olive oil, pine nuts, basil & cracked pepper to a chopping blender turn on high until chopped very finely and blended. Make sure the mixture is moist, if not add a little more olive oil.

Chicken & Asparagus

  • Dice chicken fillet and place the bowl with the basil pesto, mix until chicken is coated, place in a hot grilling pan, BBQ or oven to cook. Either way it comes out nice.
  • Cook until tender and a little brown on the chicken.
  • Add the asparagus near the end of cooking the chicken in the same pan or baking tray (with a splash of olive oil) if you can fit it. Only needs 2-3 minutes and they are done.


  • Heat frying pan with a little olive oil.
  • Add halved cherry tomatoes and cook for a 1-2 minutes.
  • Using a Kmart Spiral Vegetable Cutter (I got for just $5 and I use it all the time! *not sponsored) I slice 1 whole Zucchini.
  • Add Zucchini to the pan and cook until just soft. Cook for too long at it goes too mushy, you want it to be able to firm enough when you add the chicken and pesto.

Combining Ingredients

In a bowl, add the zucchini spaghetti, cherry tomatoes and chicken, gently combine until everything is coated with the pesto from the chicken.

Add the asparagus spears first to the plate, then place the zucchini spaghetti on top, with the chicken and add the tomatoes to the top.

Garnish with some basil, pine nuts and cracked pepper.

Enjoy! x Hbomb

About my healthy eating plan...

All of my recipes are prepared, cooked and eaten by me and my family (my kids are very fussy, they usually have another type of meal). These are the meals I like and can eat! I have food intolerances and I am on a fitness journey with a high protein varying carb and fat intake.

I'm unable to consume dairy, high fructose and gluten. These meals are usually made up on the spot with what I have in the fridge or I preplan them if I want to. I like freshly cooked meals rather than reheating, and I like cooking. My meals will change the closer I come to bikini competition time in October 2016. Please feel free to add, omit or change any ingredients that work for you, use my recipes as inspiration and a guide :)

I know you love this, here are some more of my recipes...