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Follow The Nurse Nutritionist

  • 4 to 6 oz. thinly sliced or whole chicken breast
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Pesto:
  • 3 cloves raw garlic
  • ¼ cup fresh basil leaves
  • 2 tablespoons apple cider vinegar
  • ¼ cup chicken broth or water
  • 2 tablespoons lemon juice
  • ¼ teaspoon dried oregano
  • Salt and black pepper to taste
  1. Marinate chicken in lemon juice, salt and pepper.
  2. Fry in a pan until lightly browned and cooked thoroughly.
  3. For the pesto sauce, puree fresh basil, garlic, chicken broth, and lemon juice in a food processor.
  4. Add pesto mixture to chicken, add a little water and cook on medium heat coating chicken with pesto mixture.
  5. Add salt and pepper to taste and serve hot.
  6. Pesto sauce may be made by itself and added to vegetables or other protein options.
Phase 2 modifications:
Add ¼ cup pine nuts or walnuts and ¼ cup parmesan cheese to the food processor along with ¼ cup of olive oil. For a creamy pesto, add a little half and half and omit the lemon juice.
(1 protein)