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.
During these lovely sunny months, I tend to swap out the rich creamy chocolate recipes for fruity ones. I save my dairy-free hot chocolate for chilly nights instead.The flavors and textures in this recipe are light and perfect for this time of year, letting the fresh strawberries act as the star of the show. It makes a gorgeous addition to a Summer party spread!
This delightful cake has three separate components: the sponge, the frosting, and the fresh toppings (that really make it what it is).
Two fluffy layers of light and airy lemon cake free from flour and gluten, dairy, or refined sugar. This cake base comes together in just a few simple ingredients and is fluffy due to the eggs! If you prefer a denser texture, you can use three eggs instead of four but I think the additional egg makes the texture just perfect. You could also stud the batter with some little strawberry chunks if you fancy.
My infamous vanilla frosting with a little lemon extract to add some oomph. I love strong flavors and the lemon extract really is the icing on the cake.
The best part! Please make sure you're buying organic strawberries as they are one of the most heavily sprayed crops out there. Nothing beats fresh organic strawberries and whispers of lemon zest. Feel free to add other berries or fruits too!
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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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