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Fit Tip of the Week: Just say no to a load of whites – white flour, white sugar, white bread, white rice, white pasta – “White’s Not Right!”

Walnut Pesto Chicken

So…I know it’s the New Year and we’re all in the swing of “a new year, a new you,” right? Grilled Chicken, grilled fish, steamed veggies, plain brown rice…rinse and repeat…I’m beyond bored already, just three weeks in!

The past few years, I have tried to adopt a new practice to add to my “whole body” lifestyle every year that will enable me to reach this ever seemingly, far reaching perfect bod that I know lives underneath it all…somewhere! While I mostly already use organic fruits and vegetables, this year, I’m trying to broaden my usage and make a complete switch over to meats, dairy, and dried/canned goods as well. Since I live in California now, the land of the granola people, this goal has become so much easier to attain!

I have recently fallen in LOVE with this recipe I’m sharing today. It’s super easy and SOOO delish! I am just so bored with the usual “trim away the fat” recipes that have become my staple and saving graces – as a die hard foodie, I need more, people! So, when I first saw this recipe and analyzed the calories – I was jumping for joy! Chicken, basil, olive oil, pine nuts, walnuts – healthy, healthy, healthy…win, win, win!

Also…just for the record…I’ve decided I’m not afraid of pasta anymore – eat the portion size and get organic whole wheat – duh! It makes food so much more enjoyable when you don’t view it as the enemy but as something to be enjoyed. You can pair this chicken dish with anything you like – but mine is with ¾ cup whole wheat organic rotini tossed in seasoned diced tomatoes, salt, & pepper and just a pinch of parmesan cheese – it was a perfect compliment!

Happy Cooking!
Miss K

Walnut Pesto Chicken
Utensils: Small Skillet, 8” saute pan

Ingredients: 2 Organic, Free Range Chicken Breasts (6 oz per serving), 2 TBSP Organic Prepared Pesto (I use Trader Joe’s Brand…fabuloso!), 4 TBSP Chopped Organic Walnuts, a couple pinches of Parmesan cheese, your favorite poultry seasonings

Instructions:
Heat the skillet on medium heat. Wash and dry the chicken breasts; season one side with your favorite poultry seasoning. For mine, I used Herbs de Provence and salt and pepper.

When the skillet is heated, add the seasoned side of the chicken down on the skillet and season the bare side. Cover and cook until it whistles.

Meanwhile, in the 8” saute pan, saute the walnuts until they are aromatic. Mix with 4 TBSP pesto sauce (more if you like).

When the whistle on the chicken sounds, uncover and flip the chicken. Dollop the pesto sauce atop the chicken and recover. Turn the whistle valve to “C” for closed and turn the burner to low. Allow to cook for 10-12 more minutes, turn the burner off.

Uncover and sprinkle with a few pinches of Parmesan cheese. Recover and allow to sit for five minutes to melt.

Serve with your favorite starchy side dish (brown rice cooked with some salsa for a little kick or the pasta mentioned above or a nice thick slice of whole wheat bread) and your favorite green veggie! Enjoy!

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