After a weekend filled with dumb food "cheats" that left me bloated, lethargic, uncomfortable and feeling guilty (I don't cheat often, and when I do it always serves as a good reminder of why I eat the way I do) I'm back to healthy basics filled with lots of colour, protein, fibre, vitamins and nutrients—food that actually serves a purpose! Today's baked pesto chicken paired up with roasted squash and a big helping of steamed spinach with a fresh squeeze of lemon. 



2 cups of fresh basil

3 cloves of garlic

1/4 cup chopped walnuts

1/2 fresh lemon

1/3 cup extra virgin olive oil

1 tbsp freshly cracked pepper

A couple of pinches of good sea salt

8 chicken thighs


Add basil, 1/4 cup of the olive oil and garlic and walnuts to Cuisinart (or blender) and pulse well. Add remaining olive oil as needed, a squeeze of lemon and salt and pepper to taste. Pour pesto over chicken, mix well and refrigerate for up to 2 days in a well-sealed container. Preheat oven to 400 degrees. Line a baking pan with tinfoil and add the chicken, making sure it's well covered in the marinade. Bake for 40-50 minutes, broiling for the last 10-15 minutes until the pesto is nice and crispy. 

Serves 4

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