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My Favorite Creamy Pesto Chicken

Ingredients

• 1/4 cup avocado oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 small white onion, thinly sliced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon red pepper flakes
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 1/2 cup chicken bone broth
• 1/2 cup full-fat coconut milk
• 1/2 teaspoon finely ground sea salt
• 1/2 teaspoon ground black pepper
• 1/2 ounce fresh basil leaves and stems
• 2 medium zucchinis, spiral sliced, raw or cooked, for serving

Directions

1. Heat the oil in a frying pan over medium heat.
2. When hot, add the chicken, onion, sun-dried tomatoes, oregano, thyme, and red pepper flakes.
3. Saute for 5 minutes.
4. Place all the remaining ingredients except the basil in a food processor or blender.
5. Blend on high until smooth for 30 seconds.
6. Add the basil and pulse to break it up slightly, but before the sauce turns a bright green color.
7. Pour the sauce into the pan and toss the chicken to coat.
8. Reduce the heat to low, cover, and cook for 15 minutes, stirring every couple of minutes.
9. Divide the spiral-sliced zucchini among 4 plates and top with equal portions of the chicken and sauce.

Attribution