Delicious Pesto Chicken Gluten Dairy Free
Raquel Bosustow
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!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Serves 6
- 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
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.
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
Course | LUNCH, DINNER
Cuisine | Italian