Lemon basil chicken

Are you ready for a clean recipe to make this week?  This Lemon Basil Chicken recipe is one of my favorites and also one that is used in our 4-week Full Body Reset.

NOTE: If you want to join this 4-week Full Body Reset program, know that it is not too late. You can start it at any time. Just email us today and we’ll get you set with our guide which includes the recipes, grocery list, private Facebook group so I can answer any questions along the way and more.⁠

⁠INGREDIENTS:⁠ (very important to make sure these are clean & organic)⁠

3 chicken breasts

2 lemons

1 bunch of basil 

3 cloves of garlic

olive oil

sea salt

half a head of romaine lettuce

1 cucumber

1 carrot (shredded)

balsamic vinaigrette (@PrimalKitchen)

2 cups of white rice

INSTRUCTIONS:⁠

Put 2 cups of white rice with 4 cups of water into the rice cooker and cook. 

On a baking pan place 3 chicken breasts and lather with olive oil. Evenly season on both sides with sea salt and pepper. Then thinly slice lemon and place over the tops of chicken breasts. 

By using either a blender or a pestle and mortar add in a bunch of basil without the stems and add in slowly a tbsp of olive oil until texture is a paste. Then add in garlic cloves and sea salt. Once mixture is a paste add on top of the chicken breasts evenly (doesn’t have to cover the entire chicken). Place chicken in the oven at 425 for 25-30 min or until the inside temp is 165. 

Then store in 3.5 portions with rice for the rest of the week. 

For the side salad you will want to wait to assemble until ready to eat. First, wash and dry the romaine lettuce and chop horizontally about ½ inch size slices of romaine lettuce. Then thinly slice your carrots vertically into quarters then once horizontally so they are smaller bite size pieces for your salad. Cut thin slices of cucumber to add to the top of the salad. You will want to add in the balsamic vinaigrette.

Enjoy and let us know what you think!