Seaweed paste chicken pesto — Meal
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Macros (per serving)

Fat

77%

(60 g)

Protein

17%

(30 g)

Carbs

6%

(11 g)

7 g Net,

4 g Fiber

703 Calories (per serving)

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Poultry & Wild Recipes

Vegetable Dishes

Seaweed paste chicken pesto

Ingredients

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Kelp Noodles

50 g

Coconut oil

1 Tbsp

Chicken breast

250 g

Pesto

3 Tbsp

Cherry tomatoes

250 g

Black olives

100 g

Olive oil (extra vierge)

4 Tbsp

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

20 min

1

Cut the chicken fillet into cubes and halve the cherry tomatoes.

2

Bring a liter of water to a boil and put the seaweed paste in it. Turn off the heat and let the pasta cook with a lid on the pan for 20 minutes. Then rinse the pasta with cold water.

3

In the meantime, heat the coconut oil in a frying pan and fry the chicken fillet around until golden brown and cooked. Mix in the homemade pesto at the last minute.

4

Divide the seaweed paste into large pots. Place the cherry tomatoes on top and then the olives.

5

Finally, divide the chicken pesto over the pots and drizzle with the olive oil.

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Details

Allergens

Nightshade

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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