Pesto Garlic Prawns

pesto prawnYou are going to fall in love with this recipe! When I cooked this dish for the first time last year, I then prepared it again and again for the following four days, I kid you not!

Here’s what you’ll need to make it:

1 large courgette, spiralised
300g king prawns
1 clove garlic crushed or garlic puree (as much as you’d like)
1 heaped tbsp lighter green pesto
5 basil leaves, finely chopped
4 flat leaf parsley sprigs, finely chopped or dried parsley to your heart’s content!

  1. Spiralise the courgette and leave it in the bowl for the time being.
  2. Heat oil in a wok pan, add garlic and prawns. Use olive or vegetable oil for a milder taste or use sesame oil for an added oriental flavour!
  3. Cook, stirring frequently, for 2 to 3 minutes, or until prawns are opaque and firm.
  4. Add pesto and keep stirring for 1 to 2 minutes or until heated through, then add parsley and basil.
  5. Pour the steamed courgette in the pan and mix thoroughly with prawns and sauce, then serve.
  6. Alternatively, you can simply pour the prawn mix over your raw or lightly steamed courgette spaghetti as seen in the photo.


Enjoy and don’t forget to tag me in your photos on Instagram – @raheltheamazon!

Chicken Boursin

Ladies and gentlemen, see the oozing deliciousness that is this Garlic & Herb Boursin stuffed Prosciutto wrapped chicken! Only 331kcal, 43g protein and 17g fat per fillet – WHAT? Yes, you’re going to want to make this. Tonight. (That’s an order.)

Ok but in all seriousness, we need to have a serious talk. 😳 I’m going to have to work extra hard in the kitchen this week to top this dish. This is the 2.0; this is the grownup version of the bacon & cheddar stuffed chicken breast I made a few weeks ago for Silver and his best friend.

Ok I think I’ve hyped this dish up enough now. You only need 3 ingredients: chicken fillets, Boursin and Prosciutto. That’s it. Salt and pepper? No! Waste of time.

You can double, tripe or quadruple this recipe etc! You’ll need 1 chicken breast fillet, 25-30g Boursin cheese and 2 slices of prosciutto per serving. 👍🏼

Pound the chicken fillet super thin but don’t let it tear. Spoon Boursin on one end of the chicken fillet and roll the fillet up starting with the cheese topped end. Wrap the chicken with two slices of prosciutto and place on baking tray, seam side down so it doesn’t unfold when cooking. Bake for 30 minutes or until the juices run clear. Voila!

Silver loved it, which is a great sign and I know this dish will be perfect for entertaining guests – I don’t see how anybody could not like it. 😄