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It’s always been a struggle for me to consistently eat home cooked, protein rich meals that also include fiber and micronutrients especially while managing a busy work schedule. So I came up with a system: I prep sauces and plan meals around them so I can reuse and recook components in many ways with minimal effort.
One of my go to dishes is this pesto chicken pasta. The pesto sauce is made with spinach and other ingredients that are easily available in India.
I use this sauce two ways: for lunch, I have pesto pasta with minimal prep and for dinner, I use the same sauce to make a creamy pesto chicken that’s low-carb and protein-heavy.
🥫To make the sauce:
Blanch spinach and blend it with soaked almonds (as a substitute for pine nuts), some pumpkin and flax seeds, garlic cloves, lemon juice with a little zest, parmesan cheese, olive oil for emulsification, salt and pepper.
🐓For the chicken:
I marinate the chicken in this sauce and keep it aside. Then I sear the chicken in a pan with a bit of oil for 3–5 minutes on each side and set it aside. In the same pan, I heat some butter, add chopped garlic and ginger and optionally some onions. Then I add chopped dill or parsley, a bit more pesto sauce and a splash of cream.
Once that simmers, I add the seared chicken back in and let it cook through.
🍝 If I’m making a pasta, I dice the chicken, add cooked pasta into the same pan, make the sauce slightly creamier and toss it all together for a quick, high-protein pesto pasta meal. Sometimes I make a pasta salad with this. 8 replies
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