Grilled chicken breast with green pesto and toasted almonds

Simple is the best, with fresh, organic and natural ingredients.


1-2 Organic chicken breast

1/2 zucchini
1 clove of garlic
4 sun dried tomatoes
200g baby spinach leafs
1 bunch of fresh parsley

1 lemon, fresh squeezed juice
1 tbsp pumpkin seeds
1 tsp spirulina powder
Olive oil (for cooking and dressing)
Apple cider vinegar
Hand full of toasted almonds and flax seeds
Salt & Pepper

Grilled chicken

Heat oven to 175°C. Put the chicken breast together with sliced zucchini, chopped garlic, olive oil salt & pepper in a oven dish and cook for 30 minutes.

Green Pesto

Mix 1/2 bunch of parsley (I use both leaves and stalks), 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp pumpkin seeds, 1 tsp spirulina powder and some of the baby spinach leaves (they make the texture a bit more creamy).
Add some salt & pepper and taste it!

Green Salad
Make a nice green salad with rest of the baby spinach and fresh parsley, sun dried tomatoes, olive oil, apple cider vinegar and the toasted almonds and flax seeds.

Serve & enjoy!
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