Servings: 4 | Cook Time: 30 minutes | Dairy-free, gluten-free, high-protein

Fresh basil pesto with blistered tomatoes, sautéed asparagus and spinach all on a bed of warmed brown rice pasta and grilled chicken thighs. This healthy & easy dish is perfect for a weeknight dinner, with lots of color so you can nourish your body well. Pesto is one of my absolute favorite sauces, and this one is gluten-free and dairy-free. Enjoy!

Appliances & Utensils

• Large skillet & spatula

• Knife & cutting board

• Measuring cups and spoons

• Blender or food processor

• Large pot & lid

• Colander

Ingredients

For the chicken:

1.25 pounds boneless, skinless chicken thighs

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon paprika

1/4 teaspoon kosher salt

For the pasta:

1 box gluten-free brown rice pasta

1/4 teaspoon kosher salt

For the pesto:

2 cups fresh basil leaves, rinsed and removed from stems

1/2 cup extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737

1/2 cup dry roasted pine nuts

1 lemon, juiced

2 cloves garlic

1/2 teaspoon kosher salt

Fresh ground black pepper, to taste

For the vegetables:

2 cups frozen spinach

1 bag frozen asparagus

1 container of cherry tomatoes, rinsed

Sun-dried tomatoes, optional

Instructions

1. Cook the chicken: Heat a large skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil. Add the chicken thighs and season with ½ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon paprika, and ¼ teaspoon salt. Cook for 5 to 6 minutes per side, or until an internal temperature of 165 F. Set aside to rest for a few minutes.

2. Prepare the pasta: Bring a medium pot of salted water to a boil. Cook 1 box of brown rice pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.

3. Make the pesto: In a blender or food processor, combine 2 cups fresh basil leaves, ½ cup extra-virgin olive oil, ½ cup dry roasted pine nuts, the juice of 1 lemon, 2 cloves garlic, ½ teaspoon salt, and 3 turns of fresh black pepper. Process until smooth.

4. Prepare the tomatoes: In the same skillet used for the chicken, add 1 tablespoon of extra-virgin olive oil and the rinsed cherry tomatoes. Continue to sauté until softened and juicy. Set aside.

5. Prepare the vegetables: In the same skillet used for the chicken and tomatoes, sauté 2 cups frozen spinach and 1 bag frozen asparagus over medium heat until heated through and tender, about 5–7 minutes.

6. Prepare the dish: Slice the cooked chicken thighs into strips and cut up the asparagus, if desired. In the same skillet away from heat, toss the cooked pasta with the pesto sauce and sautéed vegetables.

7. Serve: Serve pasta topped with sliced chicken and extra pesto and sun-dried tomatoes if desired. Enjoy!

   
   

Pro Tip: Prep the chicken as part of your meal prep to save time during busy weeknights.

For vegetarian/vegan dietary restrictions: Instead of the chicken, top with roasted chickpeas or tofu.

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Best,

Grace