Wednesday, July 25, 2012

Family Dinner: Homemade Pesto with Chicken and Vegetables



This is another one of my go-to dinners for the whole family, including baby! 
When Ezra was younger this was a meal that I could quickly puree and give to him, and now he can eat the same meal as us. It is so easy, and yummy. I love the strong basil flavour this meal has. 

Ingredients:
2 Chicken Breast
Zucchini 
Carrot
Cauliflower
Broccoli
Pumpkin (Butternut Squash) 
Olive Oil
Parmesan Cheese

Making the Pesto:
You need: Olive Oil, Parmesan Cheese and Basil (optional extras Pine nuts or cashews) 
Basically you mix about 2 cups of Basil leaves, with a handful of Parmesan and about a half a cup of olive oil in a food processor until the basil leaves are chopped finely. You want it to have a paste like texture. Add more olive oil if it is too dry.




You then roughly chop all the vegetables, I add about a cup of each vegetable, but you can tailor it to your own size family.
 Cut the chicken breast into smaller pieces and add both the chicken and vegetables into a Slow Cooker or Casserole dish. I listed the vegetables I use but you can add potatoes, sweet potato or any other vegetables you like. 
Drizzle the pesto mixture over the chicken and vegetables and stir in. 
Add a cup of water if you are cooking in a slow cooker. 
In my slow cooker I cover and leave it on high for about 3 hours and it comes out beautifully. 
In the oven, I cover and cook for about 45 mins at 180 degrees celsius (approx 350 fahrenheit).

When the vegetables are soft and the chicken is cooked through then it is ready to go. 
Serve and enjoy. 
It would also taste great served with couscous or quinoa. 
It is delicious, healthy and so, so easy. 


I hope you enjoy.
Karen xx 

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