2-3 chicken breasts, cubed
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
Taco makings
Cook chicken, seasoned with salt and garlic powder (optional). Toss cooked, seasoned chicken with the pesto, heat through.
* To make ahead/freezer meal – Store chicken and pesto separately (or place only partial pesto with chicken).
Cilantro Lime Pesto
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth
Using a Ninja, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth.
Oh, yummm! Going to try this for sure! (It’s similar to the sauce for Seco de Cordero, a Peruvian lamb stew.)
Fun website, Carey!
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Thanks, Annie! I’m glad you like it and I hope it’s useful to you!
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