Hello again! How is your week going so far? Is it busy, full of tasks and to-dos, or are you enjoying a more care-free summer right now? I hope that either way, you are enjoying it to the fullest! We all have the capacity to create our own happiness.
Whether you’re busy or not, a quick, easy recipe is always a good thing. And this one has some elements that you can customize as well, though I’ll be sharing my favorite way to make it. Let me introduce the Chicken Pesto Bake! I paired this delicious dish with quinoa and roasted asparagus to really round it out.
I also tried out a new app called Flipagram to make a fun little video about this recipe! Let me know what you think in the comments! I can always use this service to make more if you find it handy!
When it comes to chicken, I try to buy organic. After watching films like Food, Inc. and seeing the conditions these animals live in and the drugs they are fed, regular chicken sort of grosses me out. Those extra large breasts that you see at the grocery store? That poor thing was pumped full of hormones so that the chicken doesn’t even resemble what it’s supposed to look like and could barely stand. If you’re able, you should try to buy organic. It’s better for you, for the chicken, and for the environment.
Let’s get back to the fun stuff. To make this dish a little more interesting, I used tricolor quinoa that I found at Sprout’s Farmer’s Market and an artichoke lemon pesto. But, you can use regular quinoa and a traditional basil pesto and it will still come out perfect! Make sure to let the chicken have that 5 minutes under the broiler for that perfect golden brown cheese. Enjoy!
I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at email@example.com.
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