1 pound chicken boneless breast
1 tsp coconut oil
3 garlic cloves
1 tbsp nutritional yeast
1 package of basil
1 tbsp coconut oil
Salt and pepper
1/2 cup coconut milk
1/2 tsp arrowroot powder
1/3 cup cold water
1 cup cherry tomatoes sliced
-Heat the coconut oil in a large skillet over medium heat. Add chicken to the pan, cook for 12 minutes, then flip over and cook for 13 minutes. Chicken should be cooked through, if not cook until chicken has no pink in the middle and juice runs clear.
-Meanwhile, prepare the pesto: place garlic in the bowl of a food processor. Pulse until garlic is finely minced. Add the nutritional yeast, a sprinkle of salt and dash of pepper to the food processor.
Finally add the basil and 1 tbsp coconut oil, pulse until the basil is well minced.
-In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto.
Pour the sauce into the skillet with chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 minutes until tomatoes are warmed then ENJOY