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Picture of Pesto chicken kebabs with roasted veg pasta
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4718 kcal 236 %
  • Fat 117 g 179 %
  • Saturated 19 g 94 %
  • Carbs 570 g 190 %
  • Fiber 48 g 194 %
  • Protein 344 g 687 %
  • Cholesterol 800 mg 267 %
  • Sodium 1288 mg 54 %
  • Calcium 734 mg 73 %
  • Magnesium 956 mg 228 %
  • Potassium 9227 mg 196 %
  • Iron 23 mg 130 %
  • Zinc 19 mg 176 %
  • Phosphorus 3951 mg 564 %
  • Vitamin A 3243 µg 360 %
  • Vitamin C 587 mg 652 %
  • Thiamin (B1) 3 mg 213 %
  • Riboflavin (B2) 3 mg 239 %
  • Niacin (B3) 127 mg 792 %
  • Vitamin B6 12 mg 941 %
  • Folate equivalent (total) 620 µg 155 %
  • Vitamin B12 2 µg 95 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 27 mg 183 %
  • Vitamin K 89 µg 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pesto chicken kebabs with roasted veg pasta

Ingredients

  • 1 butternut squash, around 700g/1lb 9oz, halved
  • 2 courgettes, cubed
  • 1 onion, chopped
  • 2 red peppers, deseeded and cut into 2cm/1in pieces
  • 4 thyme sprigs, leaves removed
  • 4 tbsp olive oil
  • 4 boneless, skinless chicken breasts, cut into 2cm/1in pieces
  • juice 1 and a ½ lemons
  • 4 tbsp pesto
  • 16 cherry tomatoes
  • 600g penne pasta

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