Saute That Pesto

Sautéed Pesto Pine Nut Grilled Chicken and Zucchini

Organic Air Chilled Boneless Skinless Chicken Breast Cutlets (4 to 6 ounces each)

Zucchini (1 medium)

Mrs. Dash Lemon Pepper

Sea Salt – 1 pinch

Pepper to taste

Avocado Oil to cook with

Pesto Pine Nut Sauce

2 cups packed fresh basil leaves

2 cloves garlic

¼ cup pine nuts

2/3 extra-virgin olive oil

Sea salt and ground black pepper, to taste

½ cup freshly grated pecorino cheese

Season chicken breast cutlets with sea salt, black pepper and Mrs. Dash lemon pepper to taste. Take avocado oil and coat pan until warm. Take chicken breasts and grill until lightly brown. Cut up chicken in little ½-1 inch pieces.

Cut up Zucchini in straw like pieces. Make sure and soak out any access liquid from zucchini pieces. Sauté for a few minutes until tender. Add back in grilled chicken and homemade pesto pine nut sauce.

Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Transfer the pesto to a large serving bowl and mix in the cheese. Pour into skillet with grilled chicken and zucchini. Cook until all ingredients are mixed.