| 15 | 65 | 981 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 45 min | 4 |
| 2 cup | White rice, long-grain, dry |
| 454 gm | Chicken breast, boneless, skinless |
| 2 tbsp | Butter, grass fed, unsalted |
| 71 gm | Basil, fresh (1 large container, stems removed) |
| 8 clove(s) | Garlic (peeled) |
| 1/2 cup | Cashew nuts, raw (raw) |
| 1/2 cup | Macadamia nuts, unsalted (raw) |
| 1/4 tsp | Sea Salt |
| 1/3 cup | Extra virgin olive oil |
| 1 dash | Black pepper |
| 4 tomato | Roma tomatoes (rinsed and chopped) |
| 4 cup | Baby spinach (chopped) |
| 1 bunch, trimmed | Asparagus (rinsed and chopped) |
| 1 clove(s) | Garlic (finely chopped) |
| 1 tbsp | Butter, grass fed, unsalted |
Cook rice as directed either on stove or in rice cooker.
Saute chicken in butter and italian spices, if desired, until cooked through.
Saute asparagus in pan used for chicken to soak up spices and flavor. Add butter and garlic to pan and saute over medium heat 10-15 minutes or until asparagus has a bright green color and can be pierced with a fork with some pushback (making sure it's not soggy asparagus).
To make Pesto: Add cashews and macadamia nuts to food processor and pulse a few times to chop nuts. Add basil leaves, garlic, sea salt and olive oil. Blend thoroughly until smooth. Add more olive oil for consistency if necessary.
Add 1/2 cup spinach to plate and top with 1/2 cup rice. This will wilt the spinach. Add 4oz chicken and top with roma tomatoes and feta cheese, as desired. Serve with asparagus.
| Grain | 2.6 |
| Meat | 1.3 |
| Meat Alternative | 1.1 |
| Vegetables | 3.2 |
