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Chicken, Veggies and Basil Pesto Cream
Serves 6 - 8 along with a fresh salad.
Chicken Veggie Pesto Cream
Servings
Ingredients
Servings
Ingredients
Chicken Veggie Pesto Cream
Instructions
  1. Season chicken cutlets with coarse salt and pepper on both sides.
  2. In large pan, heat 1 tablespoon each of ghee and olive oil.
  3. Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  4. Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  5. Mix the basil pesto and cream in a small bowl.
  6. Add the chicken back to the pan and pour the pesto and cream mixture in. Reduce the heat to low-medium and cook for 1-2 minutes.
  7. Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.
Recipe Notes

Serve on its own or with your favorite pasta or quinoa.