Fresh Pesto Baked Chicken (Paleo, Gluten-Free)
This fabulous pesto chicken dish is perfect for an easy dinner party recipe or an evening meal that the whole family will enjoy. RESTART Approved.
I'm sitting here wondering how many more lemon recipes I can whip together before Summer is over and we switch over to everyone pumpkin and cinnamon spice? I just love it.
What is better treat for those of us who are complete lemon lovers than buttery, melt in your mouth Lemon Rosemary Shortbread Cookies. These cookies were beyond satisfying for my lemon loving heart and with the touch of rosemary in there, take it to an entirely new level.
Since following multiple RESTART programs, my taste buds have changed and what used to taste relatively unsweet, is now overwhelmingly sweet. The beauty of that is that this recipe only contains two little tablespoons of added sweetener (in the form of maple syrup, raw honey, or whatever floats your boat) and that's all it needs. These are seriously good, and they don't spike your blood sugar- yay!
THE DEETS ON THESE SHORTBREAD COOKIES
+ Melted coconut oil, Ghee or grass-fed butter allows for a better texture with this particular cookie. In addition, it is easier to mix with the lemon zest.
+ If you fancy an even more intense lemon flavor, add the organic lemon extract. I found mine at Wholefoods! Just check for added nasty ingredients.
+ These are crumbly! That's what shortbread are. If you prefer them a little more firm, you can keep them in the fridge. These also freeze really well and keep for 6-8 weeks in there.
+ If you want to get fancy, these cookies also work like sugar cookies. You can roll out the dough between parchment sheets and use cookie cutters to make all sorts of pretty shapes.
+ A sprinkle of coconut sugar or sea salt flakes mixed with lemon zest to sprinkle over the top of the cookies not only makes these gorgeous, but also adds in a little extra tasty yumminess.
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Pesto Baked Chicken
4 organic, skinless organic chicken breasts
1/2 cup of finely chopped walnuts
1 cup unsalted pistachios
1 cup basil leaves
2 garlic cloves
2/3 cup olive oil
¼ cup freshly squeezed lime
1. Pre-heat the oven to 425 degrees
2. Start with your pesto by blending the pistachios in a food processor until fine.
3. Add your garlic and basil and begin to blend.
4. Gradually add your olive oil into the blender until desired consistency. Set pesto aside in a large mixing bowl.
5. Add your chopped walnuts and lime juice into your pesto mixture and stir well.
6. Lightly grease a large baking tray with olive oil and spread your chicken breasts evenly in the pan.
7. Coat the chicken with a generous layer of your pesto paste and bake for 30-40 minutes, or until chicken shows no pinkness.
8. Remove from the oven and enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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