Rosedale Diet Recipes ■^261CILANTRO PESTO
1 bunch cilantro, washed and chopped (save a few sprigs for garnish)
2 to 3 garlic cloves(^1) ⁄ 4 cup extra virgin olive oil
1 tablespoon chèvre
1 to 2 teaspoons lime juice
2 boneless, skinless chicken breasts
Extra virgin olive oil
Salt and pepper
1 bunch kale, washed and chopped
- Mix the pesto in a food processor.
- Preheat the grill.
- Wash the chicken breasts, pat dry, rub with olive oil, and sprinkle
with salt and pepper.- Grill the chicken on medium heat for about 10 minutes each side.
Cut into the middle of breasts to test for doneness. The color should
be white and juices should run clear.- Steam the kale.
- Slice the chicken on the diagonal and spoon a generous amount of
pesto on top.- Garnish with chopped cilantro.
■ ■ ■ (^) BROCCOLI SOUP
This is a great way to get kids to eat broccoli and enjoy it yourself.
SERVES 2
3 tablespoons ghee (clarified butter)
1 red onion, chopped
2 garlic cloves
4 cup chicken broth
4 cups chopped broccoli, flowers and tender stems