Chicken Pesto Skillet
Makes 4 servings
What you need:
2 lbs pasture-raised chicken, chopped into bite sized cubes
1 red onion, chopped
2 tbsp coconut oil or ghee
1/4 cup cold-pressed hemp oil or extra virgin olive oil
2 cups fresh basil, tightly packed
1/4 cup hemp hearts
2-3 cloves garlic
1 lemon, juiced
½ tsp himalayan salt
1 bunch kale, chopped
What to do:
-Pre-heat a skillet on medium-high heat. Add the coconut oil, onion and chicken, cook for 10-15 minutes, stirring to prevent burning.
-In the meantime, place the oil, basil, hemp, garlic, lemon juice, and salt into a blender. Blend for 30 seconds or just until incorporated (or more, if you like a more blended pesto). Be sure to scrape down the blender sides.
-Once the chicken is cooked and juices run clear, add the chopped kale and continue cooking for a few minutes until bright green and wilted.
-Turn off the heat and add the pesto to the skillet. Stir to combine and serve warm.
-I prefer to scoop the cooked chicken/kale mixture into my bowl and then add the pesto, this way you can preserve all of the precious omega-3 fats in the hemp, as they are very sensitive to heat
-Serve with microgreens for added nutritional benefits