Walnut Pesto Chicken

  • 1/4 Pound Skinless Boneless Chicken
  • 1 Pinch Sea Salt
  • 1 Tablespoon Grape Seed or Extra Virgin Olive Oil
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Raw Walnuts
  • 2 Cups Fresh Basil Leaves
  • 2 Cloves Garlic
  • 1 Pinch Sea Salt
  1. Slice the chicken into thin strips. Toss with salt. Heat 1 tablespoon of grape seed or olive oil in a sauté pan or griddle over medium-high heat. Cook the chicken on each side until cooked through. Set aside on a paper towel to cool.
  2. Grind the walnuts in a food processor until fine. Rinse the basil and pat dry. Add the basil, garlic, and salt to the processor. With the processor running, drizzle in 2 tablespoons of olive oil until desired consistency is reached.
  3. Toss with the chicken strips. Unused pesto can be kept in the fridge for up to a week.
Nutritional analysis per serving

calories 161 • carbohydrates 1.6 g • fiber 0.8 g • protein 9.2 g • fat 13.5 g • cholesterol 18 mg • sodium 112 mg • calcium 30 mg

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