Connect the Dots Ginger | Becky Allen: Pesto Chicken and Veggies

Saturday, August 6, 2016

Pesto Chicken and Veggies

Chicken is my go to for dinner. It is easy, and it can honestly be made in hundreds of different ways. No more boring chicken in this house! I am always on the look out for yummy chicken dinners and I think I found another one and I wanted to share it with you!

Check out this One-Pan Pesto Chicken and Veggies
Found over at: Julia's Album
You got, tomatoes, sun dried tomatoes, asparagus, basil, chicken and it is super easy! PALEO, and CLEAN EATING that TASTES GREAT! I am excited to try this! Click HERE to view the whole recipe! 

Want to make your own homemade basil pesto? I have a huge basil plant thriving out front so we are going to go this route. Check out this yummy oil free BASIL PESTO RECIPE

Oil Free Lemon and Basil Pesto:


  • 3 cups packed basil
  • 1/2 cup lightly toasted pine nuts
  • 4 cloves of garlic (or 1 heaping tbsp)
  • 1 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1/4-1/2 tsp salt/pepper to taste
  • water to thin (about 4 tbsp)


  1. Place pine nuts into a pan on medium heat. Lightly toast them, watching carefully that they don’t burn (this happens quickly). No added oil is needed in the pan, since pine nuts have a high amount of natural oil.
  2. Place all ingredients into a food processor and blend.
  3. Use right away or freeze in ice cube trays. To do this, place tablespoons into a tray. Freeze, and then remove from trays. Store in a freezer bag for later use.
  4. Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!
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