Grilled Chicken with Basil Pesto Beans … loaded with protein and done in 20 minutes in one pan? Deeeeal!
-for the pesto-
1/3 cup pine nuts (can use walnuts)
3 garlic cloves, roughly chopped
2 cups fresh basil
1/3 cup olive oil
1/3 cup Parmesan cheese
1tsp salt & pepper
-for the chicken-
1tbsp olive oil
1tbsp butter
1.5lb chicken breast tenderloins seasoned with 1tsp of each: cumin, chili powder, paprika, salt and pepper
1tbsp non-fat Greek yogurt
Splash of pickle juice
1-2 cans of cannellini beans
1/2 cup grape tomatoes, sliced in half
1. In a bowl, combine chicken with spices, yogurt and pickle juice. Set aside.
2. In a food processor, add pine nuts and garlic and pulse for 10 seconds. Add basil and pulse again. Add olive oil while pulsing, slowly. Add salt, pepper, and Parmesan cheese and pulse until desired consistency.
3. In a cast iron skillet or non-stick pan, heat olive oil and melt butter on medium-high. Cook chicken on each side about 4-5 minutes, or until golden. Flip, and cook for another 4-5 minutes. Remove and allow to sit before cutting into them.
4. In the same pan, reduce heat to medium-low. Add beans, basil pesto and tomatoes. Cook until beans are somewhat tender, about 5-7 minutes.
5. Enjoy!
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