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Chicken and Veggies with Pesto Cream

Chicken Veggie Pesto Cream
Chicken Veggie Pesto Cream
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Chicken, Veggies and Basil Pesto Cream

Hearty! The Basil Pesto cream is subtle. Consider serving it atop pasta or rice to make this dish all you need for dinner! Use either our A2 Grassfed Ghee or Domestic Grassfed Ghee in this recipe. Serves at least 6 when served with a fresh salad.
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Servings: 6
Ingredients Method

Ingredients
  

  • 1.5 pounds organic chicken tenderloins
  • 2 tablespoons Simply Ghee
  • 1 teaspoon extra virgin olive oil
  • 1 medium zucchini; sliced into rounds
  • 1 red or yellow bell pepper; cut into thin strips
  • 1 cup cherry tomatoes; halved
  • 1/3 cup basil pesto
  • 1/3 cup heavy cream
  • 1/2 lemon; juiced
  • 1/2 lemon zest
  • 1+ tablespoon pine nuts or sunflower seeds; optional garnish

Method
 

  1. Season chicken cutlets with coarse sea 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 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.

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