We all love pasta… now we can enjoy that awesomeness a little more often ?


  • 2 Tbsp Olive/Macadamia Oil
  • Chicken Breast
  • 1 Garlic clove, finely chopped
  • 1 Onion, finely chopped
  • 1 Tbsp of Kale Pesto
  • 1 Sweet Potato, peeled grated
  • 1 Cup Coconut milk
  • 1 Cup Chicken Stock
  • Pinch of Salt

Kale Pesto

  • 1/2 Bunch Fresh Basil
  • 2 kale leaves
  • 1 Tbsp Pine Nuts
  • 1 Garlic clove
  • Pinch of salt
  • 3 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice


  1. Preheat oven to 180 degrees C.
  2. Combine ingredients for Kale pesto in a blender or in a mortar and pestle and set aside.
  3. Add oil to frypan on medium-high heat and brown onion and garlic.
  4. Add 2 Tbsp of kale pesto and stir before turning heat to low stirring in coconut milk and stock. Cover pan and allow sauce to simmer for 10-15 minutes.
  5. Place chicken breast on lined baking tray, sprinkle with salt and drizzle a little oil before placing in the oven for 10-12 mins. Remove and using two forks shred the meat so it is stringy and tender. If you have cooked it well enough this should occur quite easily ?
  6. Add the grated sweet potato to the sauce, finish with a squeeze of lemon juice and fold through the shredded chicken before serving onto onto individual plates or bowls.

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