Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with something, or mix it with other more flavorful ingredients of different textures.
Because white meet can be so dang bland! Am I right about this? Unlike juicy tender thighs, the boobs just don’t always do it for me.
And is it just me or does chicken taste so much better when someone else cooks it? My main squeeze seems to nail it every single time.
To top it off, I am a FREAK about making sure it’s done/cooked through so all-in-all, someone’s a big pain in the ass here, it’s either me or the chicken, I’ll let you make that call.
I may have had a slight change of heart, however, after making PaleOMG’s amazingly delicious (and nutritious) Artichoke Lemon Pesto Chicken. She uses spaghetti squash to make it a pasta dish but I forwent that since I had planned on making spaghetti squash and crockpot meatballs for dinner the next night.
The only changes I made to the recipe was using almonds instead of walnuts because simply put, I am allergic and almonds worked just beautifully. You could use pine nuts as well. I used 3 garlic cloves instead of 2. Also a tip – you may need to use a blender. I have a large food processor and I initially used that to make pesto – had to transfer to my Ninja blender since my FP was just too big. This was huge and a total lifesaver.
Between the pesto, spinach and the side of asparagus and broccoli, it was a very GREEN dinner – love it when that happens! Plus it was St. Patrick’s Day, pretty fitting I’d say!
Artichoke Lemon Pesto Chicken with Spinach
Published: March 21, 2014
Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with …
- 2 Boneless, skinless chicken breasts Cubed
- 12-15 Artichoke hearts I got quartered ones in a can
- 1/3 cup Almonds
- 4 tablespoons Olive oil
- 4 tablespoons Vegetable broth
- 3 Garlic cloves Minced
- 1/2 cup Fresh parsley
- 1/2 cup Fresh basil
- 1 Lemon Just the juice
- Salt and pepper To taste
- 3-5 handfuls Fresh baby spinach
- Heat a large pan with olive oil. Add 1 minced garlic clove. After a minute or two, add artichokes, sprinkle with salt and pepper, and brown slightly.
- In a small-medium food processor or blender (I used a blender), add artichokes, almonds, olive oil, vegetable broth, and two garlic cloves. Puree until smooth, pesto-y texture.
- Add in parsley, basil, lemon, salt and pepp. Puree again. Taste-test and add more ingredients if desired.
- If the pan that you sauteed the garlic and ‘chokes in is dry, splash a bit more oil (olive or coconut will work) and add the cubed chicken. Cook on medium-high until browned on all sides, sprinkle with salt and pepper and mix.
- Make sure chicken is COOKED! Once you’ve double and triple checked, add in about 1/4 cup of the pesto and some fresh spinach. Toss and make sure everything is coated. Cover and cook for a few minutes until spinach is wilted.
- Serve in bowls and add more pesto if your taste buds so desire.
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