When you have homemade pesto you need use up (see my recipe here: Homemade Walnut-Basil Pesto ), why not make up a recipe to use it!
I love that there are so many ways to serve vegetables; feel free to change out the vegetables to use what you have or what you like. If you need a wok, which is the easiest way to cook this dish, check out this link:
Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black Now, let’s get to the recipe!
1 lb skinless chicken breast, cubed
2 Tblsp. coconut oil
1 lb. broccoli, chopped
1 head of baby bok choy (about 4 cups, sliced)
1 lb. white mushrooms, sliced
Salt and pepper to taste
¾ cup. basil pesto (see my recipe here: )
Heat the coconut oil in a wok over medium heat and add the chicken. Cook until tender when you try to cut it in half, about 7-10 minutes. Add the vegetables, pesto, and add salt and pepper to taste; add a little more coconut oil, if needed. Stir-fry until the vegetables are tender, about 5-7 minutes. Makes 4 servings.
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Thank you again, and peace to you and your family!