My newest little plant addition is organic Genovese Basil and it’s absolutely adorable.
It resides in my Tiny Kitchen, and paying it’s rent in exchange as a delicious and fragrant resource!
Cause pesto, you guys.
So the meal concept I’m sharing today is all about those chicken breasts in your freezer or fridge. You get home from work, not in the mood to spend the whole night cooking, but you’re stumped on how to jazz it up.
I made this crunchy basil almond mixture in efforts to make pesto but inotepad of blending it fine, I left it a bit thicker and crunchier.
It’s a real winner atop grilled chicken and perfect for an incredible dinner, even if you don’t have much time!
**2 chicken breasts, grilled
1/4 cup finely chopped basil leaves, (= approx 25 leaves! no stems)
1/4 cup roasted almonds, chopped fine
3 TBSP olive oil
1 garlic clove, pressed
salt + pepper to taste
Cook boneless chicken breasts on the grill or stovetop.
While they are cooking you can get started!
Chop up your basil and nuts. (a food processor makes this part easier, but I did it all with a rock-chop technique for several minutes)
Just before serving, cover each chicken breast with spoonfuls of the almond basil spread. Cover and cook addition 3-4 min. If you like cheese, you would layer this atop the spread before covering, to insure melting happens.
My recent detox had me dairy-free for 21 days, so I served it up sans cheese, atop a bed of kale, vegetables, and avocado.
Hope you’re all settling in for a nice long holiday weekend!
from my Tiny Kitchen,