Tender chicken breast topped with fresh basil pesto made from almonds, garlic, and parmesan.
Ingredients
- ½ cups raw almonds, roughly chopped
- ⅕ cups basil leaves, washed
- 3 cloves garlic
- ½ cups parmesan cheese
- ½ cups olive oil
- ⅕ teaspoons salt
- 4 pounds chicken breasts
- 1 cup basil pesto
- 1 pound green beans, washed
- 1 pint cherry tomatoes, washed
- 1 tablespoons olive oil
- ⅕ teaspoons black pepper
- ⅕ teaspoons salt
- 3 cups brown rice
- 3 cups water
Instructions
- 1
Add almonds, basil, garlic, and parmesan cheese to a food processor.
- 2
Pulse until ingredients are finely chopped.
- 3
Slowly add olive oil and blend until pesto comes together.
- 4
Season with salt
- 5
Heat grill to medium-high heat.
- 6
Cover the chicken with all but 1/4 cup of the basil pesto.
- 7
Grill chicken until fully cooked through (165 degrees F internal temp, ~5-6 mins per side).
- 8
Serve chicken with remaining pesto.
- 9
Preheat oven to 425 degrees.
- 10
Toss green beans and cherry tomatoes in olive oil, pepper, and salt. Spread out on a sheet pan(s).
- 11
Roast for 14-16 mins.
- 12
Add brown rice and water to instant pot.
- 13
Set manually to 15 minutes cook time.
- 14
Allow 5 minutes for natural pressure release.
Equipment
- Baking Sheet
- Blender
- Food Processor(specialized)
- Instant Pot(specialized)
- Measuring Cups