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Chicken Pesto


Makes 1 serving (1 protein)

Makes 2-3 servings of pesto sauce.


100 grams thinly sliced or whole chicken breast

5 tablespoons lemon juice

2 tablespoons apple cider vinegar

¼ cup chicken broth or water

3 cloves garlic

¼ cup fresh basil leaves

¼ teaspoon dried oregano

Salt and pepper to taste


Marinate chicken in 3 tablespoons lemon juice, salt and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce, puree fresh basil, garlic, chicken broth and remaining lemon juice in a food processor. Add pesto mixture to chicken, add a little water and cook on medium heat, coating chicken with pesto mixture. Add salt and pepper to taste and serve hot.

Pesto sauce may be made by itself and added to vegetables or other protein options.



Tongs can be used to juice a lemon. Just place the lemon in between and press. Voila!


To remove the smell of garlic from your hands rub them on stainless steel.


To prevent water from boiling over rest a wooden spoon across the pot of boiling water

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