Mr. Rob has become the chef around here and, in truth, I don’t do a whole lot of the cooking anymore. Now I have been making ice cream like crazy to sate my insane sweet tooth lately but that’s only because Rob is far too healthy to make me sweet things like that. So I’ve been in charge of desserts, and him for making sure we get out 5 a day and all of that :)
But the other night as Rob ran around town running errands for our household and my personal work, I decided to whip up supper for him. The only thing, it needed to be super quick because time was not on my side. When Rob got home there was a prettily plated up supper waiting for him. Because he loves pesto but I don’t, I decided to make my own take on it that would make both of us happy… basil citrus pesto with my favorite tasting Bertolli Organic Extra Virgin Olive Oil, mmm.
That awesome pesto meets up with some chicken and is served with some sauteed radishes like Mr. Rob makes us and I have to say I made one pretty good supper. Now it might seem weird but Rob replaced red potatoes that have 1080 calories 24 grams of carbs per cup with radishes with only 18 calories and 2 grams of carbs and, as it turns out, the they hit the spot and are a fab potato substitute.
Quick, simple, tasty and totally unique, this dish was a bit hit with Rob who deserved a hot meal for all of the running around he had done, without complaint, for me the entire afternoon. Want to get the recipe and treat yourself or your family? First let’s chat about olive oil. Not all olive oils are built the same…
With over 150 years of expertise in olive oil blending, Bertolli Virgin Olive Oils have always been my go to (they even sell Organic Olive Oil in a crazy handy spray bottle that I ALWAYS have in the pantry) and the provides the perfect flavor for a bold and tasty pesto sauce that even somebody who is so-so on basil LOVES! Bertolli Organic Extra Virgin Olive Oil is USDA certified organic and I swear you can totally taste the difference.
It’s a simple taste, clean, fresh and it’s the perfect basis for Rob and I to experiment a little bit when we cook, trying things that are new and unexpected, like adding in that citrus or roasting up some radishes instead of potatoes (for real! more details below). Because we’ve decided we can keep it simple but with little changes keep our dinner plans a little more spontaneous!
Grilled Chicken with Basil Citrus Pesto & Sauteed Radishes
This meal comes together quickly when using pre-cooked chicken. The pretty colors on the plate make this simple but tasty meal a feast for the eyes as well as the belly! Made for 2, feel free to increase the recipe to feed the whole family!
- Bertolli Organic Extra Virgin Olive Oil
- .75 ounces of basil
- handful of kumquats or 1 large orange
- 2 tablespoons of walnuts (or pine nuts)
- 2 bunches of fresh radishes, washed and cut into bite size pieces
- pre-grilled chicken breasts (look in the convenience foods/deli case or frozen food section)
Core your kumquats or strip the peel away from an orange, leaving the pith behind. In a small food processor pulse basil, nuts and citrus together until you get a chunky texture like seen above.
Add 1/4 cup of Bertolli Organic Extra Virgin Olive Oil and run through the processor just until incorporated.
Place cut radishes in a skillet and add a tablespoon of olive oil. Saute radishes until fork tender, about 7-10 minutes on medium heat.
Heat chicken according to package directions and plate with radishes. Top with a healthy amount of pesto, rich in healthy monounsaturated fats, and serve while hot and fresh!
This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.