Pesto Chicken Saute
with broccoli / spinach

Name: Pesto Chicken Saute
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 1/2 oz Basil leaves, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 Tbsp Pine nuts (sub walnuts or pecans); 12 oz Broccoli florets; 1 1/2 lbs Chicken breast, boneless and skinless, thinly sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Water; 5 oz Baby spinach

Active: 30 Total: 30

Original GF Paleo Vegetarian

This classic pesto saute is absolutely loaded with greens from the basil in the pesto to the broccoli and spinach that are steamed right in the skillet.
Smarts: Using store-bought pesto is a great way to simplify this meal.

Ingredients

Metric

Servings:

Basil Pesto:

Pine nuts - 2 Tbsp (sub walnuts or pecans)
Garlic - 1 clove , peeled
Basil leaves, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 3 Tbsp

Pesto Chicken Saute:

Pine nuts - 1 Tbsp (sub walnuts or pecans)
Broccoli florets - 12 oz
Chicken breast, boneless and skinless - 1 1/2 lbs , thinly sliced
Oil, cooking - 1 Tbsp + 1 Tbsp
Water - 1 Tbsp
Baby spinach - 5 oz

Prep

Toast pine nuts - Toast nuts (portions for pesto and chicken) in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. (Can be done up to 5 days ahead)
Broccoli - Chop into florets. (Can be done up to 5 days ahead)
Make pesto - Peel garlic cloves. Place nuts (portion for pesto), garlic, basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Chicken - Slice chicken into thin strips. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Place a large skillet or frying pan with first portion of cooking oil over medium-high heat. Add chicken and saute until golden brown and cooked through. Set chicken aside and return pan to heat.
To heated pan, add second portion of cooking oil and then broccoli and water. Cover pan with a lid and let broccoli steam, covered, until nearly tender, 2 to 3 minutes. Remove lid and add spinach to pan. Continue cooking broccoli until most of the water has cooked off, broccoli is tender, and spinach is wilted.
Toss together chicken, broccoli, and spinach. Fold in pesto. Taste and season with some salt and pepper.
Serve chicken with pine nuts over top. Enjoy!

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