This recipe is so easy and delicious! You can make your own pesto but for the purpose of a quick meal, I simply bought a jar of pesto at Aldi. The chicken is a lean meat and by cooking it with pesto and tomato you are increasing your vegetable intake. The rice is a good complex carb and the coconut milk and shredded coconut are excellent sources of healthy fat!
You will need:
3 Boneless Organic Free Range Chicken Breasts
1 Jar of Pesto
1-2 ripe tomatoes
Jasmine Rice
Coconut Milk
Coconut Flakes (no sugar added)
Makes 5 servings
Chicken Instructions:
Preheat your oven to 350 degrees F.
Lay chicken on a tin foil lined baking sheet
Cover chicken completely with pesto and place sliced tomatoes on top
Cook for 1 hour
Rice Instructions:
Cook Jasmine rice as instructed, but substitute ¼ cup of water for ¼ cup of coconut milk
When rice is finished cooking, stir in 2 tablespoons of shredded coconut just make sure the coconut flakes do not have added sugar.
I love this meal and I hope you do too!
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