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Paleo Cherry Pesto Chicken

By Shane YoungApril 12, 2019

Paleo Cherry Pesto Chicken | Ascend Body

Hey Ascenders,

Anyone hungry?!! The cherry season is coming and that’s more than enough reason for us to combine this tasty fruit with one of our favorite meats, CHICKEN! Cherries are an awesome snack because they taste sweet but on the other hand are also very low in total sugars. With a glycemic index of 22, the low sugar content won’t spike your blood sugars which provides you with consistent energy. In support of good clean burning energy plant based fat sources, like avocado oil and nuts, are wonderful used in the pesto. Get your protein intake through organic chicken.

Delicious protein with zing from our little friend, the cherry, makes this recipe not just tasty, but also a perfect meal after your workout.

Disclaimer: This is super easy to make, but it takes some time (and of course love). That’s why we recommend doubling the portion size of the ingredients, or pick a special date where you can enjoy cooking with your loved ones.

We hope you’ll live it as much as we do. Try it and please let us know what you think :).

Ingredients:
Pesto:

  • 2 cups fresh basil
  • 2 cloves garlic
  • 2/3 cups avocado oil (divided)
  • 1/3 cup toasted pine nuts
  • 2 tbsp nutritional yeast
  • 1/4 tsp sea salt

Chicken:

  • 1/4 cup paleo pesto
  • 1/4 cup fresh or frozen cherries, pitted and sliced
  • 6 boneless chicken thighs
  • Sea salt and pepper to taste

Preparation:
Pesto:

  1. Toast pine nuts for about 5 minutes in the oven
  2. Wash basil and pat dry, lightly press into a measuring cup.
  3. Add to a food processor or blender.
  4. Add garlic, 1/3 cup avocado oil, nutritional yeast, toasted pine nuts, and sea salt.
  5. Puree until it forms a loose paste.
  6. Use as much as you want from it and save the rest in freezer safe containers in 1/4 cup portions, leaving enough space to top with the remaining 1/3 cup avocado oil.

Chicken:

  1. Preheat oven 350 F.
  2. Place chicken thighs, cherries and pesto in a bowl.
  3. Massage pesto/cherries into the chicken, let sit for 10 min.
  4. Sprinkle with sea salt and pepper.
  5. Place on a lined baking sheet spooning excess pesto and cherries over top of the thighs.
  6. Bake for 30 min, until the chicken is done.

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