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Greatest plates · Salad
Shop-bought tortellini turned into a proper meal in twenty minutes. A walnut pesto instead of a pine nut one — cheaper, and walnuts bring something slightly bitter that suits the sun-dried tomatoes and olives it lands on.
Containsdairy · gluten · nuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
About 781 kcal a serve — 43 g protein, 60 g carbs, 43 g fat. Each segment is that macro's share of the calories, within about 10%.

Cook the tortellini to the packet time — fresh pasta takes three or four minutes and floats when it is ready. Rinse under cold water and drain well.
5 min
Fry the chicken in half the olive oil over medium-high heat until browned and cooked through, about ten minutes. Lift it out and set it aside — the broccoli goes into the same pan.
10 min
Sauté the broccoli in the rest of the olive oil over medium-high heat for about five minutes with the salt and pepper, until it is bright green and tender at the stalk but still has bite. Mushy broccoli ruins this one.
5 min
Blitz the basil, olive oil, walnuts, nutritional yeast, lemon juice, garlic and salt in a food processor until combined but still a little coarse — a pesto should have texture.
5 min
Combine the tortellini, chicken, broccoli, cherry tomatoes, sun-dried tomatoes, olives and artichokes in a large bowl. Spoon the pesto over, toss well and scatter the torn basil across the top.
5 min
Estimated per serve
781 kcal · 43 g protein · 60 g carbs · 43 g fatestimates, within ~10%
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