I've been neglecting my garden the past few weeks, partly in frustration at the endless amounts of rain that are slowly killing some of my plants and partly because I've been very busy with other endeavors. I remedied that today and gave my container garden some much needed TLC. There was quite a bit of pruning involved, especially when it came to the basil. Seriously, I had some basil stalks over a foot high! What was bad for the garden was great for the kitchen. After snipping all the overgrown basil, I had more than enough to make a great batch of homemade pesto. Throw in some chicken and some rice noodles, and you've got a great meal that almost as good as sitting at a lovely outdoor restaurant in Italy. The fresh ingredients at least help me pretend that I'm back there anyways!
Pesto Chicken
1 tbsp coconut oil
1 tbsp olive oil
4-5 chicken tenders
Salt (to taste)
3-5 tbsp pesto or enough for a good coating
Heat coconut and olive oil in a skillet over medium-low heat. Season chicken tenders with salt. When oil mixture is heated, add chicken to skillet. Cook each side 3-4 minutes each until chicken is cooked through. Dress with a scoop of pesto over chicken or toss chicken in pesto. I recommend serving on a bed of fresh spinach.
