Chicken in pesto sauce for INSULIN RESISTANCE

Directions

Tap steps to mark them done.

1. 1Prepare the chicken: Cut the chicken into pieces about 5x5 cm and marinate (suggested: granulated garlic, pepper, salt, smoked paprika, sweet paprika, cayenne pepper, oregano and a little lemon juice). Ideally leave overnight, but half an hour will also do.
2. 2Prepare the vegetables: Press the garlic through a garlic press. Snap off the dry ends of the asparagus.
3. 3Fry the chicken: Heat the olive oil in a frying pan, add the chicken and fry on all sides. Then reduce the heat, add the garlic and pesto. Fry briefly and remove from the heat. In the meantime, start cooking the rice and saute the asparagus in a pan with a splash of water - until soft.
4. 4Serve: When the asparagus and rice are ready, put the chicken back on low heat and add the cream. Finally, add fresh basil and serve with the rice and asparagus.