Okay, this dish is AMAZING! Basil is an adrenal adaptogen in it’s own right. It also provides polyphenols that protect your mitochondria. The chicken is a perfect compliment to this dish. All of these flavors together make for the perfect dinner! Enjoy!
- 1 pound organic chicken boneless skinless chicken breasts
- 1/2 organic yellow onion
- 1 teaspoon avocado oil
- 3 organic garlic cloves
- 2 tablespoons sunflower seeds
- 1 tablespoon nutritional yeast (I use Sari’s brand from Amazon, it’s the only one I’ve found that is free of synthetic B-vitamins)
- 1 package organic basil (2-4 ounces)
- 1 tablespoon olive oil
- salt and pepper
- 1/2 cup coconut milk
- 1/2 teaspoon arrowroot powder
- 1/3 cup cold water
- 1 cup cherry tomatoes sliced in half
- Heat the avocado oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
- Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes.
- Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear.
- Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse several times. Add the nutritional yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and olive oil. Pulse until the basil is well minced.
- In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.
- Once done, you may serve over cooked brown rice.