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$1.74 per serving
Ready in 45 minutes
Spoonacular Score: 74%
If you want to add more gluten free and primal recipes to your recipe box, cilantro pesto grilled chicken might be a recipe you should try. For $1.74 per serving, you get a main course that serves 4. One portion of this dish contains about 28g of protein, 23g of fat, and a total of 325 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. 130 people found this recipe to be tasty and satisfying. This recipe from Greens And Chocolate requires chicken breasts, cilantro, olive oil, and lemon juice. To use up the salt you could follow this main course with the Individual Grape and Vin Santo Cakes as a dessert. Overall, this recipe earns a good spoonacular score of 72%. Grilled Chicken Tenders with Cilantro Pesto, Cilantro-Serrano Pesto with Grilled Chicken and Penne, and Grilled Chicken Kabobs with Red Pepper Cilantro Pesto are very similar to this recipe.
Read the detailed instructions on Greens And Chocolate
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.