As I mentioned last night, my plan was to cook a chicken breast in the remaining Tomato and olive pesto to make this quick and easy dinner. I cooked the diced chicken breast in a non-stick fry pan with a small amount of water, adding water as necessary to prevent sticking. Once the chicken was just about cooked through, I added in the pesto (about 1/4 of a cup), 1/2 a cup of low fat ricotta cheese and about 1/4 cup of water along with the remaining cannellini beans used in the making of the pesto. I turned down the heat and let that simmer for about 10 minutes while I prepared a quick salad of kale massaged with a drizzle of olive oil, lemon juice and salt, tomato, red capsicum and carrot. I divided the salad up between two plates and put the pesto chicken on top. There was no need for a salad dressing as the pesto sauce was sufficient. The boyfriend had some steamed white rice for extra carbohydrates. Simple and nutritious with protein, fibre, some fats from the pesto, sufficient carbohydrates from the beans and a mixture of vitamins and minerals from the vegetables.