Ingredients
Scale
- PESTO SAUCE
- 2/3 c. virgin olive oil
- 3 bunches basil
- 1/2 c. pine nuts
- 3 garlic cloves
- 1 c. feta cheese
- 1/2 c. parmesean cheese
- 1 tsp. salt
- 1 tsp. pepper
- VEGETABLE MEDLEY
- 3 tbsp. olive oil, more for drizzling
- 4 medium red potatoes, baked then diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 lb. green beans
- 1/2 c. green onions, chopped
- 1/2 pint cherry tomatoes, halved
- 2 garlic cloves, minces
- 2 tbsp. oregano, chopped
- 1 tsp. onion powder
- salt and pepper, to taste
- 2 Chicken Breasts
- olive oil for drizzling
- salt and pepper
Instructions
- Making the pesto: Using a food processor, combine olive oil, basil, and pine nuts. Pulse until all ingredients are well blended and pulverized. Add both cheeses, garlic cloves, salt,and pepper. If the pesto is too thick for your liking, slowly pour in a little more olive oil until the consistency of the pesto is to your liking (you may only need a few more tablespoons of olive oil, if necessary). Pour the pesto in a bowl and cover with plastic wrap allowing the plastic wrap to directly be placed on top of the pesto to eliminate browning. Place in the refrigerator.
- Making the vegetable medley: Bake the red potatoes or bake in the microwave until tender. Dice the potatoes. Using a large saute pan, drizzle the pan with olive oil on medium heat. Turn the potatoes to the pan allowing them to crisp on the sides. Try not to stir to much. You want the potatoes to keep its form as much as possible. After about 10-12 minutes, turn the potatoes to a medium sized bowl and set aside.
- Using the same pan, drizzle with a little more olive oil and add the green beans, zucchini, green onion, and squash. Allow to saute for 10-12 minutes. Add the tomatoes, and continue to saute for another 5 minutes. Return the potatoes to the pan with the rest of the vegetables and add the fresh oregano. Lightly toss so the potatoes don’t mash. Season with onion powder, salt, and pepper and remove remove from heat covered with lid.
- To make chicken: Season both sides of the chicken breast with salt and pepper. Drizzle grill pan with olive oil and turn heat on medium high. Grill chicken on both sides for about 5-7 minutes. Remove from heat.
- Serve the pesto on top of the grilled chicken alongside with the vegetables.