Add some pizazz to your paleo meal! Brighten up your chicken breast with some freshly made basil pesto.
One boneless, skinless chicken breast/serving
2 cups fresh basil leaves, packed
1/3 cup of pine nuts or walnuts
1 clove of garlic
½ cup nutritional yeast
½ cup extra virgin olive oil, plus more for marinating chicken (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)
Fresh squeezed lemon juice Grated lemon peel, sea salt and pepper to taste
Directions for chicken:
Marinate chicken in a small amount of olive oil, lemon juice, sea salt and pepper. Grill chicken until thoroughly cooked all the way through.
Directions for pesto:
In a blender or food processor combine basil leaves, packed and pine nuts or walnuts. Pulse well; stopping to scrape down the sides. Add clove of garlic and nutritional yeast. With blender or food processor running, slowly add 1/2 cup of extra virgin olive oil and mix until smooth. Add grated lemon peel and sea salt and pepper to taste. Spread some on your grilled chicken. The remaining can be frozen in 1 Tbs dollops on a parchment paper lined baking sheet and once frozen, can be wrapped separately for future meals gluten-free, dairy-free, soy-free deliciousness! Clean food keeps my belly happy and healthy!
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, Whole30 compliant®
Originally posted on Instagram on 10/17/16