Chicken Pesto
Ingredients:
100 grams thinly sliced or whole chicken breast
3 tablespoons lemon juice
Salt and pepper to taste
Pesto
3 cloves raw garlic
1/4 cup fresh basil leaves
2 tablespoons apple cider vinegar
1/4 cup chicken broth or water
2 tablespoons lemon juice
1/4 teaspoon dried oregano
Salt and black pepper to taste
Directions:
Marinate chicken in lemon juice, salt, and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce, puree fresh basil, garlic, chicken broth, and lemon juice in a food processor. Add the pesto mixture to the chicken, add a little water, and cook on medium heat coating the chicken with pesto mixture. Add salt and pepper to taste and serve hot. Pesto sauce may be made by itself and added to vegetables or other protein options. Makes 1 serving (1 protein) Makes 2-3 servings of pesto sauce.
Phase 3 modifications: Add 1 cup of pine nuts or walnuts and 1 cup of parmesan cheese to the food processor along with 1 cup of olive oil. For a creamy pesto, add a little half-and-half and omit the lemon juice.
100 grams thinly sliced or whole chicken breast
3 tablespoons lemon juice
Salt and pepper to taste
Pesto
3 cloves raw garlic
1/4 cup fresh basil leaves
2 tablespoons apple cider vinegar
1/4 cup chicken broth or water
2 tablespoons lemon juice
1/4 teaspoon dried oregano
Salt and black pepper to taste
Directions:
Marinate chicken in lemon juice, salt, and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce, puree fresh basil, garlic, chicken broth, and lemon juice in a food processor. Add the pesto mixture to the chicken, add a little water, and cook on medium heat coating the chicken with pesto mixture. Add salt and pepper to taste and serve hot. Pesto sauce may be made by itself and added to vegetables or other protein options. Makes 1 serving (1 protein) Makes 2-3 servings of pesto sauce.
Phase 3 modifications: Add 1 cup of pine nuts or walnuts and 1 cup of parmesan cheese to the food processor along with 1 cup of olive oil. For a creamy pesto, add a little half-and-half and omit the lemon juice.
