Monday, July 9, 2012

Pesto Chicken and Roasted Veggies

I finally got around to harvesting a bunch of my basil, which has been growing like crazy and starting to go to seed.

About Four Cups of Basil
I made a big batch of Pesto, using almonds instead of pine nuts, some Parmesan cheese, a few tomatoes and olive oil.

Then I marinated some chicken breast - I decided to splurge and buy locally grown organic chicken, which is about three times the cost of the chicken we usually buy on sale.

I also decided to make a roast vegetable dish to accompany the chicken, so I made a dressing from fresh herbs, red onion, garlic and lime juice:

And mixed it with a variety of chopped vegetables (red and green peppers, asparagus, carrots, tomatoes), which I roasted in the oven:

I browned about half the chicken with onions and garlic and then added some homemade stock and white wine to finish it off.  Then served it with a side of the roast veggies:

The chicken in particular was amazing - using the organic chicken made a huge difference.  Luckily, we still have a batch of marinated chicken left over for another meal.

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