Chicken Fajitas with Walnut and Cilantro Pesto

We have been enjoying leftovers the past few days so I’m sorry I have not posted in a few days. Today we are going to enjoy a tried and true health favorite--boneless, skinless chicken breast. Chicken is so versatile and it’s great to keep a few frozen chicken breasts in the freezer (for no more than 4 weeks of course!). If you can try and always get free range chicken without the hormones--organic chicken is best but these can be hard to come by and sometimes get pricey. I personally love chicken because there are so many options--chicken is a like a blank canvas and you can make it into just about any type of dish you are craving.
Tonight, we’ll Tex-Mex with fajitas. I am using an indoor grill so I can also grill the veggies at the same place as the chicken. If using an outdoor grill, you can fry the veggies in a bit of olive oil inside or pack them in a foil packet with a touch of olive oil and place over grill. The pesto recipe that follows is not essential for the dish but it really gives the fajitas an extra pop!

Chicken Fajitas

2 lbs. boneless, skinless chicken breast
1/2 tsp chili powder
1/2 tsp oregano
2-3 bell peppers (red, yellow and green, pref.), sliced in ribbons
1 onion (Videlia is sweeter for kids), sliced in ribbons
1 zucchini, sliced in ribbons
3 large carrots, sliced in ribbons
3 large Portabella mushrooms, sliced lengthwise
6 whole wheat tortillas
Walnut and Cilantro Pesto (recipe follows)

Heat grill. Rub spices and salt and pepper into chicken breast; if breast is organic/free range, rub a bit of olive oil in the breast as well (this types of chicken tends to be a bit more tougher because the muscles are more developed).
Place on hot grill until cooked through--juices will run clear; this is approximately five minutes per side but may vary based on how thick the meat is. You can use a meat thermometer; it will register at 165 degrees.
Place meat on plate and cover with aluminum foil to rest.
Grill veggies until you get nice char marks and everything is ‘soft’.
Slice the chicken in thin diagonal strips.
Heat the tortillas.
Slather pesto on tortilla and fill with desired amount of toppings.


Walnut and Cilantro Pesto

1/2 c packed cilantro
1/2 c basil leaves
1/2 walnuts (lightly toasted in oven at 350 for 5 minutes)
1/2 c Parmigiano-Reggiano
1 clove of garlic (minced)
1 tsp Thai chili paste
drizzle of honey
Juice of one lemon
Salt and pepper
1 tbsp olive oil

Combine all ingredients in food processor until smooth. If not smooth enough, add more olive oil. Taste and adjust spices based on your preference. Store in airtight container.

Pesto pasta--EASY EASY

For the big game, I wanted to make something quick and easy that the kids would love.
I have a great deal of pestos; the one here is a basil based one. Pesto is great because it goes with so many dishes. You can put it n fish or chicken or use as a spread for a sandwich. With it being so easy to make, always try to have some on hand.
You can use a 1/2 and 1/2 whole wheat/white pasta go all whole wheat

Pesto pasta with Sundried tomatoes

1/2 lb. any pasta shape (try something ‘kid fun’)
Pesto (see below for today’s choice)
Sun-dried tomatoes, diced and padded dry from oil (always buy sundried tomaotes packed in olive oil, dry ones are not the same)

In a pot of salted boiling water, cook pasta until al dente. Drain and place in large bowl. Add desired amount of pesto and the sundried tomatoes (the more the better here!). Try this with a romaine garden salad.



Basil Pesto
1 clove garlic
3/4 cup pine nuts (lightly toasted at 350 for 5 minutes)
Salt and pepper
1 bunch basil (leaves only)
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese

Blend all ingredients in food processor until you have a paste. Adjust ingredients based on your taste.
*Note--add olive oil slowly; you may need more or less than described.