Time for some summery eats to get the winter snow out of ones mind. Also an awesome food prep to get the protein, carbs and fats in for the week. I found the following pesto recipe on Pinterest and mixed it with the broccoli and chicken to complete the meal. Two days later I used the leftovers with a little egg, bacon and cream for a breakfast scramble. Thanks to the isobag containers there is still one left for the picture.
Ingredients
Vegetarian, Gluten free
Produce
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3 cups Basil, fresh slightly packed leaves
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2 tsp Garlic
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1 tsp Lemon, zest
Condiments
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2 tsp Lemon juice
Oils & Vinegars
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1/2 cup Olive oil
Nuts & Seeds
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1/4 cup Pine nuts, toasted
Dairy
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1/3 cup Parmesan cheese, grated
From the Little Spice Jar
Ingredients
∙ Serves 4
Meat
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2 Chicken breasts
Produce
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1 cup Broccoli florets, frozen or fresh
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4 cloves Garlic
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1/2 Onion
Condiments
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1/4 cup Pesto
Pasta & Grains
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4 cups Aldente pasta
Baking & Spices
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1/4 tsp Pepper
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1/2 tsp Salt
Oils & Vinegars
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1 tbsp Olive oil
Dairy
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1 cup Light cream or half and half
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1/4 Parmesan cheese, grated