|15 min||10 min||1|
|1 chicken breast (196 g)||Chicken breast, boneless, skinless, grilled (cooked)|
|2 tbsp||Extra virgin olive oil|
|2 medium||Zucchini (sliced)|
|5 mushroom(s)||Shiitake mushrooms, raw (or cremini, roughly chopped)|
|2 medium||Tomato (roughly chopped)|
|2 leaf||Collard greens (or baby spinach or kale, julienned)|
|3 tbsp||Basil pesto (BioItalia)|
|1 tsp||Black pepper|
1. Cook your chicken by either poaching it in a pan with water, pressure cooking it, or adding seasoned chick breasts to an oven at 425 degrees F for 25-30 minutes, or until internal temperature reaches 165 F.
2. Heat oil in a medium skillet on medium heat and prep your vegetables.
3. Add zucchinis and spread them out in the skillet so they cook evenly, cook for about 5 minutes or until tender ( al dente). Add mushrooms with salt to encourage the mushrooms to release water into the skillet, stir to combine and cook for another 3-5 minutes. Add a little extra oil if the skillet is looking dry and veggies are sticking.
4. Add tomatoes and collards and cover with a fitted lid on for a few minutes, you still want the collards to be bright green. Stir in pesto to the vegetable mix, season with fresh pepper, and additional salt if desired. Serve tossed with warmed chicken.
Bioitalia Organic Pesto with Basil Sauce is a nice healthy pesto sauce, you can also make your own!
Top on a bed of vegetables, gluten-free pasta, rice or with a side of potatoes.