Paleo Pesto Chicken
Here's a delicious version of a classic:
Combine fresh basil, garlic, olive oil, pine nuts, walnuts and a squeeze o fresh lemon in a food processor and whiz.
Using your meat tenderizer, pound chicken cutlets til thin.
Spread the marinade on the meat and let sit in the fridge for an hour or two.
Remove 20' before cooking to allow to sit, then saute in a cast iron skillet, about 3-4 minutes per side (make sure internal temp reaches 160F for safety).
Serve on top of a bed of steamed kale with some salad greens on the side and sliced strawberries (or whatever veg & fruit you fancy!).
Just one more way of keeping your tasty meals healthy… and paleo!