Sautéed Chicken Breast with Basil Mint Pesto

Shopping List:

Basil Mint Pesto
  • 2 cups fresh basil
  • 1 cup fresh mint
  • ¼ cup olive oil
  • 1 clove of garlic, minced
  • 1 tbsp. fresh lemon juice
  • ¼ tsp. sea salt
  • Put all ingredients in a food processor and process until smooth, scraping down sides as necessary.
Chicken Breast
  • 2 free range organic chicken breasts
  • 2 tbsp. coconut oil
  • Sea salt and fresh ground pepper

Season chicken breasts generously with sea salt and pepper. Heat oil in medium skillet over medium high heat. When oil is melted, add chicken and brown both sides in the skillet. Continue to cook about 10 more minutes or until chicken juices run clear and chicken is cooked through.

Sautéed Carrots
  • 1 lb. carrots, peeled and julienned
  • 1 tbsp. coconut oil
  • 1 tbsp. fresh lemon juice
  • Sea salt and fresh ground pepper

Mixing Your Goods:

Heat oil in medium skillet over medium high heat. Add carrots and lemon juice and lightly season with sea salt and pepper. Sauté until carrots are crisp tender, about 7 minutes.

To serve, place chicken on plate and top with a generous dollop of pesto and serve with carrots.