Join us in embracing a healthy diet this week with five different Weqaya-approved recipes, curtesy of Basiligo.

The fourth meal in our #5dayWeqayaChallenge is a paleo Creamy Basil and Tomato Chicken, one of Basiligo’s most popular mains. It can be had for lunch or dinner, is gluten-free and can be modified to be vegan and vegetarian. The versatile curry-like dish pairs well with rice, quinoa, pasta, zucchini noodles and almost any starch you can think of!

Method

1. Prepare the pesto. Place the basil and the pine nuts in a food processor or high-speed blender and pulse until the pine nuts break down. Add 3 cloves of garlic and pulse several more times. If using a food processor, pour in the extra virgin olive oil while the food processor is running. If using a blender, add one tablespoon of olive oil and pulse several times. Stir in the salt and ground pepper, according to taste. Your pesto sauce is done! Set it aside.
2. Cube the chicken and set it aside.
3. Dice the onion and set it aside. Dice the garlic and set it aside.
4. Put a pan on medium to high heat. Heat a tablespoon of olive oil in the pan. When the oil is hot, add the onion and garlic. Stir for two to three minutes. Do not allow to turn brown.
5. Add the chicken. Stir with the garlic and onion. Add salt and pepper. Sear the chicken until it is almost thoroughly cooked.
6. Add two to three tablespoons of pesto to the pan. Stir.
7. Add the tomatoes. Stir.
8. Add the coconut milk to the pan. Stir into the chicken, onion, garlic and tomatoes thoroughly.
9. Put the pan on low heat and allow the chicken and coconut milk to simmer for 5 minutes.
10. Cut up the lemon, and place it on the side to be served with the Creamy Basil and Tomato Chicken. Enjoy!