Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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Gluten Free Pesto Chicken (Gluten Dairy Free) is one of my all time favourite recipes to serve on a Summers Day. Not only is it easy to prepare and cook, its light and delicious. I love to serve this on a Buddha Bowl Bar where I set a table (see below) with a fresh variety of salads for the family to create their own bowl. Set your table with a white line cloth, fresh flowers and candles. Serve all the variety of additional ingredients such as slaw, fetta, sliced tomatoes, rocket, fetta, black rice in large bowls with serving spoons. You can add different salad dressings plus fresh chilli to complete the dish! The Pesto Chicken is always the shining star!
Gluten Free Pesto Chicken can easily be made ahead of time and served cold. Or through the colder months, you can serve warm with fluffy white rice and lots of green veggies such as asparagus and brocollli drizzled with lemon.
Why I Love This Recipe
I love this recipe because its healthy and delicious! You will want to go back for more and more. The fresh basil smells like Italy and the squeeze of lemon completes the dish!
Ingredients
- FREE RANGE CHICKEN BREAST : You can buy in strips or slice yourself
- FRESH BASIL : A big bunch
- PINENUTS: Or you can choose other nuts to give your pesto a different flavour such as peanuts or almonds
- OLIVE OIL: Non negotiatble
- LEMON: Large and juicey
- COCONUT CREAM: I like the coconut cream from the Asian stores, however, if easier, a supermarket brand is just fine
- GARLIC: Just a hint!
Instructions
- Let’s get cooking! Line a baking tray with baking paper. Preheat oven 180c.Place the chicken evenly on the tray to cook – season with salt and pepper. Cooking time approx 20 mins.
- Meanwhile, in a food processor, blend the basil, garlic, nuts, olive oil and a squeeze of lemon. Blitz! If its too chunky, add a little more olive oil. Season with salt and pepper
- Once the chicken is cooked. Place into a large bowl. Add 1 cup of coconut cream and half the amount of pesto. Toss to ensure the chicken strips are completely covered in green goodness! Then place in the fridge to cool down.
- When you are ready to serve, stir in the rest of the coconut cream and pesto. Finish with a squeeze of lemon. Season with salt and pepper
- To serve – I have added photos for inspiration to create your own Buddha Bar when you are next hosting at home.
Tips And Tricks
Can I make Pesto Chicken in advance?
Yes. Place in the fridge ready to go!
Can I use chicken thigh instead of breast for the Pesto Chicken?
You know I love chicken thigh but for this recipe, its definitely breast. Much nicer for the style of cooking.
Can I freeze Pesto Chicken?
Yes! That’s if you have leftovers, which is rare!
Delicious Pesto Chicken Gluten Dairy Free
Gluten Free Pesto Chicken is one of my all time favourite recipes to serve on a Summers Day. Not only is it easy to prepare and cook, its light and delicious. I love to serve this on a Buddha Bowl Bar where I set a table (see below) with a fresh variety of salads for the family to create their own bowl. The Pesto Chicken is always the shining star!
Ingredients
- 1 kilo FREE RANGE CHICKEN BREAST, You can buy in strips or slice yourself.
- 1 bunch FRESH BASIL
- 1/2 cup PINENUTS, or you can choose any type of nut such as almonds or peanuts
- 1/2 cup OLIVE OIL, Extra virgin
- 1 large LEMON
- 1 400g COCONUT CREAM, I prefer coconut cream bought from the Asian Store, but the supermarket is just as good if easier for yyou
- 1 clove GARLIC
Instructions
- Let’s get cooking! Line a baking tray with baking paper. Preheat oven 180c.Place the chicken evenly on the tray to cook – season with salt and pepper. Cooking time approx 20 mins.
- Meanwhile, in a food processor, blend the basil, garlic, nuts, olive oil and a squeeze of lemon. Blitz! If its too chunky, add a little more olive oil. Season with salt and pepper
- Once the chicken is cooked. Place into a large bowl. Add 1 cup of coconut cream and half the amount of pesto. Toss to ensure the chicken strips are completely covered in green goodness! Then place in the fridge to cool down.
- When you are ready to serve, stir in the rest of the coconut cream and pesto. Finish with a squeeze of lemon. Season with salt and pepper
- To serve – I have added photos for inspiration to create your own Buddha Bar when you are next hosting at home.
Nutrition
Serving: 1bowl | Calories: 237kcal | Carbohydrates: 2g | Protein: 2g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 75mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
