Chicken Pesto & Peppers Recipe | Clean Eating Kitchen with Jan D'Atri [SuY2V8bCh]

Chicken Pesto & Peppers Recipe | Clean Eating Kitchen with Jan D'Atri [SuY2V8bCh]

Chicken Pesto & Peppers Ingredients: 3.5 oz thinly sliced or whole chicken breast 3 Tbsp lemon juice salt & pepper (to taste) Pesto- 3  cloves raw garlic ¼ cup fresh basil leaves 2  tsp apple cider vinegar ¼ cup chicken broth or water 2  tsp lemon juice ¼  tsp fresh or dried oregano salt & black pepper (to taste) Directions: Marinate chicken in lemon juice, salt and pepper for one hour or overnight for best results. Place in a pan and fry until lightly browned and cooked thoroughly. For the pesto sauce, puree fresh basil, garlic, chicken broth, and lemon juice in a food processor. Add pesto mixture to chicken, add a little water and cook on medium heat coating chicken with pesto mixture. Add salt and pepper to taste and serve hot. For the Red Pepper Side: Roast peppers on a baking sheet in oven at 400 degrees until peppers begin to soften and the skin blisters. When done, remove from oven and place in zip lock or paper bag for 1 hour. (This will allow the skin to sweat off making it easier to remove.) Remove the skins and slice the red peppers into strips. Sprinkle with salt and pepper. For more great recipes for clean eating the Red Mountain Way, visit redmountainweightloss.com

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