Creamy Pesto Chicken over Cauliflower Rice

The downside to moving during the summer is our beautiful, large garden is being enjoyed (I hope) by the new owners. The upside is my mother decided to try and transplant anything I had that she could and she managed to help all my herbs survive at her house. Good thing because I was really craving some fresh pesto. This pesto is packed full of fresh basil and parsley and combines nicely with the creamy nut blend to serve as a thick sauce for the chicken in this dish. You could easily throw this over some pasta or even zucchini noodles. Makes 4 servings

2014-06-23 19.06.00

Chicken
2 chicken breasts
1 Tbsp balsamic vinegar
1 tsp sea salt
1 tsp oregano
1/2 tsp minced garlic
olive oil
Creamy Pesto Sauce
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1 Tbsp dairy free cheese (optional
1/2 cup raw cashews(preferably soaked for a couple hours)
1/2 cup water or chicken broth
1/2 tsp sea salt
Recipe for Cauliflower Rice
Sauted mushrooms in olive oil (or omit)

 

For the chicken, combine balsamic vinegar, salt, oregano and garlic. Pour/rub over chicken and either cook chicken in skillet, oven or on the grill. Meanwhile, combine pesto sauce ingredients into a s mall blender (I used our Magic Bullet). Blend for several minutes or until the mixture is very smooth. Place cooked and drained cauliflower rice onto plates, top with cooked chicken and drizzle over sauce with some mushrooms.

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