Easy Chicken Pesto

Calorie: 523. Protein: 40 grams. Carbs: 69 grams. Fat: 11 grams.

Makes 10 servings

They say consistency is the key to success. That sounds almost too easy. What they never tell you is that life can sometimes throw curve balls. The challenge is to persevere through adversity. No man is broken because bad things happen to him. He’s broken because he doesn’t keep going after those things happen to him. Before going into this week’s meal prep, I want to tell you about how I persevere.

This past weekend my entire condo flooded. Everything including my kitchen is destroyed. The damage is so extensive that they had to gut my home down to the cement. The kitchen is where I produce all these wonderful meal preps that you see every week. Looking at the damage below, you can’t blame me if I just threw in the towel and gave up. But I choose to persevere. That’s why I call my latest meal prep the “No Excuse Chicken Pesto”. I prepared this meal using a portable propane stove that I usually take with me when I go camping. The macros for this epic meal prep is perfect for Flexible Dieting, and the recipe is absolutely delicious so give this IIFYM meal prep a try.

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Ingredients:

  • 2.5 lb (1.2 kilos) Chicken Thighs, boneless & skinless
  • 32 oz (900 g) Fusilli pasta, dried
  • 3 cups Baby spinach or kale
  • 5 cups Grape tomatoes
  • 7 oz (200 g) Pesto
  • Salt
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Directions:

1. First, preheat a skillet to medium-high heat and add some olive oil. Then seasoning the chicken with some salt and pepper.

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2. Pan-fry the chicken in batches. Try not to overcrowd the pan or else the chicken will not caramelize properly.

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3. Flip the chicken over and cook the other side. The chicken is ready to flip when you see the edges start to brown. It should come right off without sticking.

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4. Remove the chicken from the heat and cut it into strips.

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5. In a large stock pot fill it with water until it is halfway full and bring it to a boil on high heat. Don’t forget to add a generous amount of salt (one handful).

6. Add the pasta to the boiling water and cook until al dente (check after 10 minutes. The pasta should not be mushy, it should have a bit of bite without being raw).

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7. Strain the pasta and set aside. Leave about a cup of the pasta water in the pot.

8. Add a bit of olive oil into the pot and then add the Spinach to saute until it completely wilts.

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9. Add the grape tomatoes and cook for another five minutes. Keep the vegetables moving as you cook to prevent sticking.

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10. Add the cooked pasta in the pot and mix it thoroughly.

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11. Now add the pesto and mix it into the pasta thoroughly.

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12. Separate into 10 containers and you are done.

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