What you need:
- two cups fresh basil
- 2-3 cloves garlic
- 2 tbsp lemon juice
- 1/2 cup toasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 nutritional yeast
- 5-6 bone in chicken thighs
- 3/4 cup oven roasted cherry tomatoes
- 1/2 bunch of asparagus
- 4-5 tbsp garlic powder
- 4-5 tbsp onion powder
- 3-4 tbsp parsley flakes
- salt to taste
- 1/4 avocado
- 1 cup cous cous
Method:
- on a parchment lined baking try add your bone in chicken thighs and prep season with salt, onion powder, garlic powder
- add cherry tomatoes & asparagus and toss in evoo + salt until coated
- add 3-4 tbsp of water to baking tray and add to oven at 410 for 30-35 mins *cooking times may vary*
- remove asparagus 15-20 mins into cooking
- when timer goes off, turn oven off and let chicken + veggies continue cooking for an additional 10-15 mins with the residual heat of the oven
- meanwhile, to a food processor add garlic, lemon juice, toasted pine nuts, nutritional yeast + half the basil and blend
- slowly add in extra virgin olive oil while blending
- add in rest of basil + extra virgin olive oil + blend until its the consistency you like
- cook cous cous as per instructions on packaging
- build your bowl with gem lettuce, cous cous, oven roasted cherry tomatoes, asparagus, sliced avocado, top chicken with freshly made pesto & enjoy!
Approx 33g protein per serving (serves 2-3)