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.