Valentine’s Day is just around the corner, and if you’re like my husband, Jim, and I, you do NOT want to go out on that night! A crowded, expensive restaurant is not my idea of a romantic dinner. Our favorite way to celebrate Valentine’s Day is to feed the kids a special dinner, then put them to bed early (we let them read in bed). Once they’re down Jim and I have a fancy dinner together, then enjoy a peaceful, quiet evening by the fire or watching a movie. It’s a lot less expensive, and a lot more romantic. This chicken and pesto, served over red potato medallions, would make the perfect healthy dinner for two! It’s really easy to make, too.
The pesto is made with basil, parsley, and garlic, which are all superfoods in my book! Basil and parsley are both high in antioxidants and other phytonutrients. Basil is also anti-inflammatory and anti-microbial. Parsley has a diuretic effect and can help detoxify your system. Garlic has been shown to boost the immune system and improve cardiovascular health. This sauce is a powerhouse of disease fighting nutrition, and since it is raw you receive the full benefits! You may be worried about the garlic if you’re trying to have a romantic dinner…make sure you both eat the pesto, so you don’t end up grossing each other out (or just use one clove of garlic, so it’s not too strong)!!! Check out this article for more information on the herbs, and this article for more information on garlic.
Before we get to the recipe for the healthy dinner for two, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Pesto:
- 1 Cup Fresh Parsley and Basil
- 2 Tbsp Lemon Infused Olive Oil
- 1/4 Cup Raw Pine Nuts
- 1/2 Tsp Sea Salt
- 2 Cloves Fresh Garlic
- 1 Tsp Lemon Juice
- 1/2 Tsp Freshly Ground Pepper
- Organic Vegetable Broth to Taste
Add all of the ingredients, except chicken broth, to your mini-food processor, and run it until the pesto is a fine consistency. If you only have a large food processor it should work, but you may need to scrape down the sides a few times to make it even.
Add the chicken broth, one tablespoon at a time, until it tastes good to you. Run the processor in between each addition of chicken broth. I actually didn’t add any broth, which made my pesto chunky and spicy! Refrigerate the pesto, until you’re ready to serve it.
For the Chicken:
Spray the bottom of an 8 inch glass baking dish with coconut oil. Sprinkle some salt, pepper, and lemon pepper on top of the oil. Place the chicken on top of the seasoning, spray the top of it, then sprinkle it with more seasoning. Bake the chicken at 375 degrees for 30 minutes (or until cooked all the way through).
For the Potatoes:
- 2-3 Large Red Potatoes
- Sea Salt and Freshly Ground Pepper to Taste
- Coconut Oil (just enough to coat the bottom of your pan)
While the chicken cooks, slice your potatoes into 1/4 inch thick circles. Melt the coconut oil on the bottom of a large non-stick ceramic pan, then place the potatoes in 1 layer on the bottom of the pan (you may have to do a couple rounds of this, depending on the size of your pan).
Sprinkle the potatoes with salt and pepper, and let them cook on one side over medium heat. When that side is light brown, turn them over and do the same thing on the second side. You may have to add a little more coconut oil. Make sure to season both sides.
Arrange the potatoes on each plate in a circle, then place the chicken in the middle of the potatoes. Drizzle the pesto over it and serve warm. Enjoy!