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    MY FAVORITE CREAMY PESTO CHICKEN

    SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 20 minutes

    The title reads like I’ve had so many pesto chicken dishes in my life and this is my favorite one of all, when in reality, this recipe could very well be my favorite recipe in the whole book. Wait, in all the books I’ve ever created. Yes, it’s that bold of a statement. Gosh, if you don’t like this recipe, we may have a problem.

    Here is where I struggle with this recipe—it’s so, so, so good that I have a hard time deciding what I like most with it. So I’ll leave that up to you: try raw or cooked spiral-sliced zucchini or daikon noodles (I like them raw!), or perhaps some heated konjac noodles, cooked cauliflower rice, or cooked spaghetti squash; or enjoy the chicken on its own. It’s all good!

    CHICKEN:

    ¼ cup (60 ml) avocado oil

    1 pound (455 g) boneless, skinless chicken breasts, thinly sliced

    1 small white onion, thinly sliced

    ½ cup (105 g) sun-dried tomatoes, drained and chopped

    ¾ teaspoon dried oregano leaves

    ½ teaspoon dried thyme leaves

    ⅛ teaspoon red pepper flakes

    PESTO CREAM SAUCE:

    2 cloves garlic

    ¼ cup (37 g) pine nuts

    ¼ cup (17 g) nutritional yeast

    ½ cup (120 ml) chicken bone broth

    ½ cup (120 ml) full-fat coconut milk

    ½ teaspoon finely ground sea salt

    ½ teaspoon ground black pepper

    ½ ounce (14 g) fresh basil leaves and stems

    2 medium zucchinis, spiral sliced, raw or cooked, for serving

    1. Heat the oil in a large frying pan over medium heat. When hot, add the chicken, onion, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Sauté for 5 minutes, or until fragrant.
    2. Meanwhile, place all the ingredients for the pesto cream sauce, except the basil, in a food processor or blender. Blend on high until smooth, about 30 seconds. Add the basil and pulse to break it up slightly, but before the sauce turns a bright green color—don’t pulverize the basil!
    3. Pour the sauce into the pan and toss the chicken to coat. Reduce the heat to low, cover, and cook for 15 minutes, stirring every couple of minutes, until the chicken is cooked through.
    4. Divide the spiral-sliced zucchini among 4 dinner plates and top with equal portions of the chicken and sauce. Dig in!

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2½ minutes. Alternatively, to remove as much liquid as possible, place in a frying pan and reheat over medium heat, uncovered, for 5 minutes.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    PREP AHEAD: Make the sauce as far ahead of time as you’d like. You can store it in the fridge for up to 3 days or in the freezer for up to 1 month.

    Per serving:

    calories: 455 | calories from fat: 264 | total fat: 29.3 g | saturated fat: 2.2 g | cholesterol: 74 mg

    sodium: 437 mg | carbs: 15.8 g | dietary fiber: 4.4 g | net carbs: 11.4 g | sugars: 3.3 g | protein: 32.2 g

    FAT : 58%
    CARBS : 14%
    PROTEIN : 28%