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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

Serves 6 – 8 along with a fresh salad.
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Ingredients
  

  • 1.5 lb organic chicken tenderloins
  • 2 Tbsp. Simply Ghee Original – Heirloom Salt+ Pepper Ghee or Black Garlic Ghee
  • 1 Teas. EVOO
  • 1 medium zucchini – sliced into rounds
  • 1 red or yellow bell pepper – julienned
  • 1 cup cherry tomatoes – halved
  • 1/3 cup basil pesto
  • 1/3 cup cream
  • 1/2 lemon – juiced
  • 1/2 lemon zest
  • handful of pine nuts or sunflower seeds – optional

Instructions
 

  • Season chicken cutlets with coarse salt and pepper on both sides.
  • In large pan, heat 1 tablespoon each of ghee and olive oil.
  • Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  • Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  • Mix the basil pesto and cream in a small bowl.
  • 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.
  • Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.

Notes

Serve on its own or with your favorite pasta or quinoa.
Tried this recipe?Let us know how it was!