Another quick and easy, yet insanely delicious recipe from Chef Frank! Chicken pairs perfectly with this dairy-free pesto made from spring greens, that you'll want to make extra of and keep on hand for general noshing.
For Clean Program
prep time: 30 minutes
cooking time: 20 minutes
2 skin-on pastured chicken breasts
sea salt, to taste
freshly cracked black pepper
For the Sauce
2 garlic cloves
4-6 cups loosely packed arugula
½ cup almonds
¼ cup olive oil
2 tablespoons lemon juice
3 tablespoons sherry vinegar a few tablespoons of coconut oil for cooking
Optional: 1/4 cup shaved fennel tossed with a splash of lemon juice
Preheat oven to 350.
Heat a large oven-proof skillet over medium high heat and add a few tablespoons of coconut oil.
While it's heating up, season the chicken breast well with sea salt and black pepper.
Once the oil is hot, add the chicken breasts, skin (seasoned) side down and cook until well-browned (about 2-3 minutes). Flip, then transfer the pan into the warm oven.
Depending on the thickness of the chicken breasts, cook for 8-10 minutes before removing and transferring the cooked chicken onto a cutting board to cool.
While the chicken roasts, make the chunky pesto.
Add the garlic and almonds to a food processor and pulse to partially grind.
Add the arugula, a splash of lemon juice and sherry wine vinegar, continuing to blend until chunky.
Drizzle in the olive oil to help blend.
Once ground, season with sea salt and transfer over to a smaller container, leftovers will keep for 4-5 days.
Slice the chicken and serve on top of, alongside, or with the pesto smeared over. Garnish with the optional fennel if you wish.
Endless possibilities, and they're all delicious!