Basil Pesto Chicken

Prep Time: 50 minutes

Yield: 10

Ingredients

• ½ cups raw almonds, roughly chopped
• ⅕ cups basil leaves, washed
• 3 cloves garlic
• ½ cups parmesan cheese
• ½ cups olive oil
• ⅕ teaspoons salt
• 4 pounds chicken breasts
• 1 cup basil pesto
• 1 pound green beans, washed
• 1 pint cherry tomatoes, washed
• 1 tablespoons olive oil
• ⅕ teaspoons black pepper
• ⅕ teaspoons salt
• 3 cups brown rice
• 3 cups water

Instructions

1. Add almonds, basil, garlic, and parmesan cheese to a food processor.
2. Pulse until ingredients are finely chopped.
3. Slowly add olive oil and blend until pesto comes together.
4. Season with salt
5. Heat grill to medium-high heat.
6. Cover the chicken with all but 1/4 cup of the basil pesto.
7. Grill chicken until fully cooked through (165 degrees F internal temp, ~5-6 mins per side).
8. Serve chicken with remaining pesto.
9. Preheat oven to 425 degrees.
10. Toss green beans and cherry tomatoes in olive oil, pepper, and salt. Spread out on a sheet pan(s).
11. Roast for 14-16 mins.
12. Add brown rice and water to instant pot.
13. Set manually to 15 minutes cook time.
14. Allow 5 minutes for natural pressure release.

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