Chicken with Pistachio Pesto and Sun Dried Tomatoes

Grilled Chicken with Pistachio Pesto and Sun Dried Tomatoes

 

I’ve been getting a lot of requests for chicken recipes lately. I don’t eat chicken all that often but when I do, this is one of my favorite recipes. It is so, so yummy! It’s the perfect recipe to make when you’re entertaining as it’s easy to make but tastes like you spent all day in the kitchen…my kind of recipe!! My boyfriend LOVES this recipe so be sure to try it the next time you’re cooking for that special someone ūüėČ

 

Chicken with Pistachio Pesto and Sun Dried Tomatoes

You’ll need:

  • chicken breasts (I always use free range chicken like this¬†and here’s why) – This recipe makes enough for up to 4
  • your favorite Italian dressing as a marinade
  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • dash of freshly ground black pepper
  • sun dried tomatoes packed in oil (my fav is Mezetta, you can find them at most grocery stores)

 

 

 

 

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

 

 

For the Chicken:

First marinade the chicken in your favorite Italian dressing (I used Garlic Expressions, available at most grocery stores) for 2-24hrs.  I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 mins. Next take the cover off and let cook for another few minuets until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec Р1 min on each side.

Top with a layer of pesto and sun dried tomatoes. Viola, you’ve a¬†tasty¬†meal that’s absolutely PACKED with flavor and healthy to boot!! Try it and let me know what you think!!

 

 

Chicken with Pistachio Pesto & Sundried Tomatoes
Recipe Type: Dinner
Author: Linda Wagner
Prep time:
Cook time:
Total time:
Ingredients
  • chicken breasts (I always use organic, free range chicken) – This recipe makes enough for up to 4
  • your favorite Italian dressing as a marinade
  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • dash of freshly ground black pepper
  • sun dried tomatoes packed in oil (my fav is Mezetta, you can find them at most grocery stores)
Instructions
  1. For the Pistachio Pesto:
  2. Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.
  3. For the Chicken:
  4. First marinade the chicken in your favorite Italian dressing (I used Garlic Expressions, available at most grocery stores) for 2-24hrs. I typically put the chix breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.
  5. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 mins. Next take the cover off and let cook for another few minuets until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec – 1 min on each side.
  6. Top with a layer of pesto and sun dried tomatoes. Viola, you’ve a tasty meal that’s absolutely PACKED with flavor and healthy to boot!! Try it and let me know what you think!!

 

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Quick Easy Egg Recipes

Eggs & Kale

 

Last night was one of those nights where I didn’t have much in the fridge and was too tired to run to the grocery store. ¬†I wanted something hearty that would also incorporate some much needed greens. ¬†I had a hodge-podge of ingredients; eggs, kale, garlic, red peppers, yellow squash…none of them really seemed like a perfect fit but I decided to just wing it and see what happened. The result was¬†surprisingly¬†delicious!

I ended up making Scrambled Eggs with Kale and Jalapeno Goat cheese and a side of sauteed yellow squash and red peppers. The flavors actually complemented each other very nicely! This just goes to show, you can still make a delicious, healthy and satisfying meal on the fly, sometimes it just takes a bit of creativity! This is especially true for those of you getting CSA/local veggie deliveries.

 

 

For the scrambled eggs I used:

  • 2-3 organic eggs, beaten
  • 4-6 stalks of kale, roughly chopped (you could any green of your choice)
  • 2 green onions,¬†sliced
  • 1 shallot,¬†diced
  • 1 clove garlic, pressed through a garlic press
  • about 3 Tbs soft chevre style goat cheese; half in the scrambled eggs and the other half as a topping.
  • small pat of organic butter
  • sea salt to taste

In a skillet I melted the butter and sauteed the garlic, green onion, and shallot first. I also added some sea salt to give the shallots some flavor.  Next I added the chopped kale and cooked until soft, adding a little more sea salt to taste.  Once wilted, I added the beaten eggs and goat cheese and cooked until the eggs were firm.

 

For the Zucchini and Red Pepper side I used:

  • 1 yellow squash, sliced
  • 1/2 a red pepper, diced
  • 2 green onions,¬†sliced
  • 1 shallot,¬†diced
  • 2 cloves garlic, pressed through a garlic press
  • small pat of organic butter
  • sea salt to taste

In a skillet I melted the butter and sauteed the garlic, green onion, and shallot first just like I did with the eggs.  Next I added the chopped yellow squash and red pepper and cooked until soft, adding a little more sea salt to taste.

All in all, this took less than 20mins to make aaaand I didn’t have to stop at the grocery store! It was delicious, filling, and super healthy!!

Hopefully this post will inspire you to make the most with what you’ve got in your fridge, you never know, you could end up creating something really fabulous!!

 

 

For more healthy living tips and recipes please subscribe to this blog, follow me on twitter, LOVE me on facebook, or if you are interested in getting started on your own weight loss journey, shoot me an email!

Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper right hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Egg and Avocado Recipe

Eggs for Dinner?

I eat a lot of vegetables, and I mean a LOT! In fact, you could say my diet is vegetable-centric, meaning it is centered predominantly around vegetables. I do, however, eat animal protein from time to time.  One of my favorite sources of high quality animal protein are free-range organic eggs.  I typically only eat animal products that I purchase myself from local farms.  I do not eat conventional meat/dairy as it is loaded with pesticides, antibiotics and growth hormones. It is also much less nutritious than free-range organic sources.

[source]

Tests have found that eggs from hens raised on free pasture (as compared to the official USDA data for factory-farm eggs) contain:

  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamin A
  • Two times more omega-3 fatty acids
  • Three times more vitamin E
  • Seven times more beta carotene

So here is a fabulously delicious recipe using organic, free-range local eggs that is extremely delicious, nutritious and easy to make!

You’ll need:

  • 3 free range eggs
  • 1pint grape tomatoes
  • 3 green onions finely sliced
  • handful of diced button mushrooms
  • 1/2 red onion
  • 2 gloves garlic
  • 1-2 handfuls of spinach
  • organic goat butter
  • salt to taste
  • avocado
  • greens of choice (I used fresh arugula)

In a pan/skillet over med-high heat heat butter and saute garlic for 1-2mins. Next add onion and saute until soft, about 3-4mins – I usually add some salt to bring out the flavor of the onion and garlic.

Then add green onions, mushrooms and halved grape tomatoes, stir in and let cook for another 4-5mins.  Add more salt if needed.

 

Add spinach and cook for about a minuet or so until spinach is wilted then add 3 beaten eggs and scramble until eggs are fully cooked.

 

Serve with sliced avocado and any green of your choice. I used some delicious arugula I had on hand from the Farmer’s Market. Mmmmmm, the combination is so, sooooo good!

This is such an easy recipe. It’s loaded with healthy, easy to digest protein from the mushrooms & free-range eggs, minerals from the spinach, and tons of vitamins from the tomatoes and other veggies! Super healthy, super delicious, and super easy to make!! You can have it at any time, I’ll often eat my favorite egg dishes for dinner!

I hope you enjoy this recipe and also have fun experimenting with different combinations! As always, if you would like to stay updated on the latest health info, delicious recipes and daily inspiration please subscribe to this blog, follow me on twitter, LOVE me on facebook, or if you’re interested in one-on-one Coaching, shoot me an email!

Healthy Milkshakes

My (Chocolate) Milkshake brings all the boys to the yard…

You’ll need:

Blend all ingredients on high in your blender. Pour into a large glass and serve immediately. I garnished mine with cacao nibs, but¬†you could also use¬†chocolate chips or more cacao powder. Perfect for the whole family, you’ll all enjoy this guilt-free chocolate treat!!

People always ask me what kind of blender I use and recommend. I make all my smoothies using a¬†VitaMix which is a super awesome, state of the art, amazing, must have high speed blender. They are the ONLY blender that will get you the creamy consistency that you desire.¬†¬†I love, love,¬†LOVE my¬†VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily! If you’re not ready to drop that kind of cash,¬†Hamilton Beach makes some great budget friendly blenders that you can get at your local¬†Walmart or¬†Target.

I always order my Vanilla Stevia and Chocolate Powder through iherb.com they have the best prices and super fast delivery! Feel free to use my discount code WAG472 to get $5 off your first order + FREE shipping on orders $20 or more! :)

recipe adapted from Chef Katelyn

In the mood for some bubbly

Lemon Bubbly

You’ll need:

  • Mineral Water
  • 2 Meyer Lemons
  • 2 squeezes of Stevia
  • Ice

Squeeze lemons, add¬†mineral¬†water and stevia to taste. ¬†Serve over ice and sip through a fabulous glass straw from¬†Glass Dahrma. It doesn’t get much better than this!! If you’re in the mood for entertaining, adding a good quality vodka makes a fabulous spritzer!

I LOVE using Stevia as a sweetener!! It is calorie free, sugar free, and a life saver if you are looking to control your weight. ¬†Keep your eyes peeled for an upcoming post where I tell you all the dirty deets about sugar and weight gain; it’s gonna blow your mind!!

I always order my stevia through iherb.com they have the absolute best prices!! I like NuNaturals brand liquid stevia, it’s the best tasting – the rest taste like aspartame, yuck!¬†Since you’re fabulous, use my discount code WAG472 to get $5 off your first order + free shipping on orders of $20 or more. And enjoy some bubbly, on me ūüėČ