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Italian Chicken and Courgettes and Spinach

This recipe is suitable for diabetics.

Prep Time: 20 mins
Cooking Time: 35 mins
Serves: 15

Meal Type:
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  • 10 Chicken breasts
  • 20 Slices pancetta
  • 25g Olive oil
  • 10g Fennel seeds
  • 2 Cloves of garlic (crushed)
  • 1 Lemon (zested and juiced)
  • 600g Courgettes (sliced)
  • 50g Pinenuts (toasted)
  • Fresh basil to garnish
  • 200ml Bisto Chicken Bouillon (prepared)
  • 400ml Homepride Tomato and Basil Sauce
  • Black pepper to season


  1. Pre-heat the oven to 180°C.
  2. Wrap each chicken breast in two slices of pancetta, then bake in the oven for 20-25 minutes or until it reaches a core temperature of 75°C.
  3. Mix the olive oil, fennel seeds, lemon zest and garlic with the courgette slices. In a griddle pan cook for 2-3 minutes each side until just cooked, add the spinach and pinenuts and cook for a further 2 minutes or until the spinach has wilted. Season with black pepper and add the lemon juice.
  4. Take the chicken out of the pan and deglaze with the chicken bouillon.
  5. Add the chicken stock and juices to a saucepan, add the Homepride Tomato and Basil Sauce and heat through.
  6. To serve, place a portion of the courgette and spinach on the plate, with the chicken breast sliced and a pool of sauce.