Ginger-Cilantro Pesto Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Cilantro, raw, 4 tbsp * Ginger Root, 4 tsp * Canola Oil, 0.5 cup * Garlic, 3 cloves * Lime Zest of One Lime & Juice, 1 fl oz * Salt, 1.5 tbsp * Pepper, black, 1 tbsp * Chicken Breast, no skin, 16 ounces * Peppers, sweet, red, raw, 1/2-in dice, 1 cup * aspargus, 1-in pieces, 1.5 cup * Spinach, fresh, 1 cup
Prepare Marinade for Chicken Breasts:
-In a food processor or blender, add cilantro, ginger, 1 garlic clove, lime zest, half the juice, half the salt and black pepper, and half the oil. Blend and slowly add the remaining oil to emulsify the pesto. Taste and adjust salt as needed.
-Wash, clean, dry and dice Chicken breasts into 1-in cubes. Place in a non-reactive/glass container.
-Pour 3/4 of the pesto with the chicken and marinate for 30-45 minutes at room temperature. Save remaining pesto.
-While chicken is marinating, dice the bell peppers into 1/2-in pieces; cut the asparagus spears into 1-in long pieces, and mince the remaining garlic.
-Heat a large non-stick skillet on medium-high heat & pan-sear on a dry skillet surface. Make sure there is space between chicken pieces to allow for proper browning. (may need to cook chicken in 2 batches). Cook for 4 minutes until chicken is no longer opaque. Remove from pan.
-On Medium heat, add bell peppers and asparagus and stir-fry for 2 minutes. Add minced garlic, spinach, & remaining black pepper. Stir-fry for 1 minute. Add chicken pieces & juices back to the vegetables and stir for 30 seconds. Add half of the remaining pesto and coat the mixture; add more pesto as desired. Adjust seasoning w/ remaining salt as needed.
-Makes 4 servings. Add whole grain pasta if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user JCABIGON.
-In a food processor or blender, add cilantro, ginger, 1 garlic clove, lime zest, half the juice, half the salt and black pepper, and half the oil. Blend and slowly add the remaining oil to emulsify the pesto. Taste and adjust salt as needed.
-Wash, clean, dry and dice Chicken breasts into 1-in cubes. Place in a non-reactive/glass container.
-Pour 3/4 of the pesto with the chicken and marinate for 30-45 minutes at room temperature. Save remaining pesto.
-While chicken is marinating, dice the bell peppers into 1/2-in pieces; cut the asparagus spears into 1-in long pieces, and mince the remaining garlic.
-Heat a large non-stick skillet on medium-high heat & pan-sear on a dry skillet surface. Make sure there is space between chicken pieces to allow for proper browning. (may need to cook chicken in 2 batches). Cook for 4 minutes until chicken is no longer opaque. Remove from pan.
-On Medium heat, add bell peppers and asparagus and stir-fry for 2 minutes. Add minced garlic, spinach, & remaining black pepper. Stir-fry for 1 minute. Add chicken pieces & juices back to the vegetables and stir for 30 seconds. Add half of the remaining pesto and coat the mixture; add more pesto as desired. Adjust seasoning w/ remaining salt as needed.
-Makes 4 servings. Add whole grain pasta if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user JCABIGON.
Nutritional Info Amount Per Serving
- Calories: 346.1
- Total Fat: 22.6 g
- Cholesterol: 65.7 mg
- Sodium: 1,244.5 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.1 g
- Protein: 28.6 g
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