Chicken al Pesto

Click to enlarge
Click to enlarge

Today’s lunch was a quick (under 10 minutes), easy, and delightful surprise!  It was sort of a cross between a curry and an Alfredo dish.  Very delicious!  This can be served atop cooked cauliflower, zucchini noodles, lightly stir-fried cabbage, like I did (which turned out to be a very good choice for this dish), or if you eat them, shirataki noodles. This dish would be suitable for Atkins OWL phase or for Paleo eating.  I used red palm oil to saute my chicken in, thus it gave it the distinctive yellow color you see in the pic.  If you use olive oil or coconut oil, the sauce will be white. 🙂

INGREDIENTS: 

8 oz. skinless chicken breast

1 T. red palm oil (or oil of your choice)

Dash crushed red pepper

2 T. pesto sauce (I use my homemade:  https://buttoni.wordpress.com/2011/06/09/pesto-sauce/)

½ c. coconut milk

¼-½ water (or chicken stock if you prefer)

Dash sea salt

DIRECTIONS:  Cut up chicken into bite sized pieces.  I actually used a baked leftover chicken breast.  In a heated non-stick skillet, saute the chicken in the oil until it begins to brown and is fully done.  Add the crushed red pepper and pesto sauce.  Lower heat.  Add the coconut milk, just enough water to achieve the thickness you like and the dash of salt.   Simmer on low while you prepare the sauteed cabbage or whatever you plant to serve this on.  If it gets too thick, thin with a little more water stirred in.  Serve atop your vegetable or “noodle” substitute of choice.

NUTRITIONAL INFO:  Makes 2 servings, each contains (not including the cabbage or base you decide to serve this on)

520 calories

40 g  fat

5.1 g carbs, 2.1 g  fiber, 3.0 g  NET CARBS

37 g  protein

543 mg sodium

445 mg potassium

46% RDA Vitamin B6, 15% B12, 10% E, 30% copper, 31% iron, 19% magnesium, 41% manganese, 113% niacin, 48% phosphorous, 11% riboflavin, 64% selenium, 9% thiamin and 20% zinc

8 thoughts on “Chicken al Pesto

    1. Thank you! And your dish looks very good, Raymund. I’m only just beginning to explore palm oil. Interesting and fairly dominant earthy flavor, that. I think I’m liking it, but I’m not sure I like the yellow discoloration it does to everything. As bad as turmeric that way. That’s something I’ll definitely have to get used to, and therefore I may only use it in Indian curries, African or Middle Eastern dishes, where there are a lot of other spices to co-mingle with. Time will tell whether this very healthy oil will be one I reach for often or seldom. The jury is still out for me as I’m new to it and this is my very first recipe using it. I may try your Chicken Muamba and make that my SECOND trial with red palm oil. 🙂

  1. Nancy

    Oh my another easy, small portion, and LC dish, but totally different than anything I could concoct. Thank you for sharing your creativity!!!!!!!!!!

    1. As I get older, Nancy, I’m learning that sometimes a simple good sauce, a favorite spice blend or special condiment can be applied to so many new applications, if I just take the time to think about how versatile they are. In my pre-lowcarb days, this would have gone on pasta. But it was REAL good on the shredded cabbage stir-fry. 🙂

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