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Chicken Pesto Chimichurri Over Sautéed Spinach

This is one of the great recipes from the book, Become a Fat-Burning Machine. I often get “yummy!” comments about the recipe.


2 chicken breasts

4 cups spinach

½ onion

1 tablespoon olive oil

1-2 tablespoons Chimichurri Sauce

2 tablespoons tamari

¼ cup pine nuts

2 tablespoons chevre

¼ cup milk



Salt and pepper chicken breasts and grill 6 minutes each side.

Slice onion and sauté in olive oil in a saucepan.  Add spinach and pour tamari over greens.  Cook on medium heat just until spinach wilts.

In a separate saucepan, place chevre and milk on low heat and whisk until incorporated.

Toast pine nuts in oven at 300 degrees for about 8 minutes.

Serve grilled chicken over wilted greens and drizzle chevre and chimichurri over the top.  Sprinkle pine nuts on top.

Serves 2.


– Danielle Polansky