From our family kitchen
Light pesto chicken
Published
Serves 2
Ingredients
- 2 garlic cloves
- 20g/3/4 oz fresh basil leaves
- 40g/1 1/2 oz Parmesan
- Juice of 2 limes
- 4 tbsp olive oil
- 60g/1/2 cup pine nuts
- 1 tbsp Lucy Bee coconut oil
- 2 boneless, skinless chicken breasts, cut into strips
- 2 large carrots
Method
Put the garlic, basil, Parmesan, lime juice, olive oil and two thirds of the pine nuts in a food processor and blitz, adding a dash of water if needed to make it less thick.
Heat the coconut oil in a frying pan over a medium-high heat, then add the chicken strips and fry until cooked through, about 7 minutes, turning them halfway.
While the chicken is cooking, peel the carrots and, using a swivel peeler, pare them into strips. Put the chicken and carrots into a bowl and stir in the pesto.
Quickly toast the remaining pine nuts in a dry frying pan, sprinkle over the chicken and enjoy!
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story