Utterly delicious and soooooo quick and easy to pull together!
It’s got weekdays and Fri-YAY’s written all over it!
We’ve seared the chicken using a stovetop griddle pan for the cosmetically beautiful charry lines that an outdoor BBQ creates, and then coated with a cumin based spice mix for a little added flavour.
Dairy free? No worries. You can still have pesto. HINT: It’s much cheaper to buy 1 basil plant than to purchase basil when you need it, why? because nearly 18 months ago we got our basil plant and it’s still loving life…. plus, you canget the kids outdoors AND helping to prepare dinner by asking them to pick the leaves off the basil plant. Dinner winner!
For this recipe, I specifically used baby carrots – un/fortunately I had some bright orange babies to use up and couldn’t source the fresh rainbow beauties that make a plate look spectacular, but they are just as delicious.
No basil? No worries. Where there’s a will there’s a way, if you’ve got a nice leafy bunch of fresh baby carrots, chop the tops off, rinse the leaves and pat dry and make a leafy carrot top pesto – add a little extra lemon or lime to offset the bitterness of the leaves and you’re set.
Enjoy! xx
4 skinless chicken breasts |
1 tbsp. extra virgin olive oil |
1 tsp. smoked paprika |
4 tsp. cumin |
1 tsp. salt & pepper |
1 tsp. crushed coriander seed |
2 tsp. garam masala |
2 bunches basil |
1 c. pine nuts |
1 c. extra virgin olive oil |
1 tbsp. lime juice (sub for lemon if it saves a grocery trip) |
2 garlic cloves |
1 tsp. salt & pepper |
1 tbsp. brown rice malt syrup |
assorted baby root vegetables such as rainbow carrots |
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