PESTO​
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1-1 and 1/2 cups of fresh basil
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2-4 tbsp of extra virgin olive oil
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2 tsp of lemon juice
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1 tbsp of raw unsalted cashews (soaked)
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1 clove of garlic
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2 tbsp parmesan (grated)
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CHICKEN
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1 tbsp of vegetable oil
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2 chicken thighs (bone out, skin on)
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4-6 tbsp of parmesan (grated)
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1/2 cup of arugula
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2 burger buns or gf buns
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​GARLIC AIOLI
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3/4 cup of low fat mayonnaise
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1 tbsp of dijon mustard
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1-2 tsp of lemon juice
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1 clove of garlic (minced)
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1 tsp of dried oregano (crushed)(optional)
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salt
Serves: 2
Prep Time: 20min
Cook Time: 10min
GLUTEN
FREE
Soak cashews in hot water for 15 minutes. Wash basil and add pesto ingredients into food processor. Blend until smooth, add extra olive oil if needed. Set aside.
In a skillet add 1 tbsp oil and preheat over medium high heat. Pat chicken dry with paper towel and cut out bone if needed. Slice to make flat and fairly even in thickness.
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Cook for 4-5 minutes on each side until cooked through, golden brown and crispy. Rest for a few minutes before slicing.
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While chicken is cooking, mince garlic and combine all aioli ingredients together. Set aside.
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Add the chicken and 1-2 tbsp of pesto to a bowl and mix the chicken until it is all coated. Place equal amounts of pesto chicken into each sandwich. Spread aioli on the top side of the bun, add arugula and serve right away.
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If you have extra pesto, save for up to 7 days in the refrigerator, spreading into an even layer in an air tight container and drizzling a thin layer of extra virgin olive oil over it, after each use.
