For two people
Cooking time: about 20 min

Ingredients:
250 g canned large white beans (use more beans if you’re hungry)
200 ml frozen green peas
2 chicken fillets

Ingredients for avocado pesto:
1 ripe avocado
1 bunch basil
1 clove of garlic
100 ml good olive oil
100 ml grated parmesan
½ cup pine nuts or soaked cashew nuts

If you don’t have time to make your own pesto, it’s okay to buy ready-made and mix it with a ripe avocado. That’s what I do myself when I can’t be bothered (which is frequently). It will be just as good! The pesto gets extra creamy with avocado in it.

1. If you make the pesto yourself, mix all the ingredients for the pesto in an immersion blender. If you buy ready-made pesto, mix with a ripe avocado in a bowl.
2. Boil the peas for one minute. Cool down with cold water.
3. Season the chicken fillets with salt and pepper. Fry the chicken in olive oil for about 10 minutes on a medium heat. Put the lid on halfway through to keep the chicken juicy.
4. Drain the beans and pour them into a bowl. Add peas and pesto, mix.
5. Plate as pictured. This dish is just as good cold as it is warm. I think it’s almost better cold, so you can prepare it in advance.

Three healthy ingredients those of you who are pregnant:

White beans are an important source of iron, which many people do not get enough of during pregnancy. There is also a lot of fibre in beans which helps with constipation which is common.

Avocado contains folic acid which is important at the beginning of pregnancy. It also contains a lot of minerals, vitamins and healthy fats. In addition, avocados contain choline, which is important for the development of your child’s brain and nervous system.

Chicken is a lean protein with essential vitamins and minerals for pregnant women. 100g of chicken covers 50% of the daily protein requirement for pregnant women. Chicken also contains omega 3 and choline, which are essential for foetal brain development.

Written by Diana Gran – @dianasdeliciousdiary