Have you ever noticed that life seems to get REALLY busy in October, and then again in May? Maybe it’s just me? I’m not sure, but even past the confines of higher education (and October midterms and May finals) life still seems to get crazy hectic during these months.
This May, I was invited to 5 weddings. Yes, that’s right five. I’m right at the age where all my friends are getting married, but summer wedding season came in a burst this year. Just like fall wedding season does in October. See a trend here? October and May, May and October.
This May is especially hectic, because in addition to weddings, Christopher and I planned a little (perhaps poorly-timed) road-trip (inspired by Chip the Fiat’s appearance in our life), had some family visitors, I am wrapping up the end of the school year at work, and Christopher is graduating from his MPA program. Hooooly almond flour, batman.
Luckily for us, Christopher and I are master planners. Like, Type A, OCD planners:
- Starting in March, I started doubling meals, allowing me to freeze several portions of each dish. I also used my Sam’s club membership to stock up on meat, so the only thing we will need to purchase at the grocery store during our brief stays in our actual home in May are fresh produce. Why is this important? Easy meal prep AND brief trips to the grocery store.
- We stocked up on easy to prepare, simple meals. Sometimes simplicity is best, especially in the busiest of times. Think: freshly sliced, lightly sea-salted avocado, crusty egg sandwiches, and one-pot dishes like this spicy power greens soup.
We’ve been minimizing what produce we buy, since we don’t want anything to spoil before we get the chance to eat it, which is what inspired this particular recipe. The rosemary came straight from my garden; I literally cut these rosemary sprigs about 5 minutes before I turned them into this delicious Rosemary Pesto.
For this recipe, I used a cast iron skillet to cook the chicken: using cast iron will add some iron in your diet, and using cast iron gives this chicken a nice browned color. If you don’t have a cast iron skillet, no worries. Use an oven-safe casserole dish; just know that the color of the chicken might not be so brilliant.
This dish has a nice balance of spring flavors, and screams of comfort food. It is a breeze to prepare, takes less than 10 minutes of prep-time, can be made in advance, and is perfect for those busy weeks in your life. Enjoy!
Buttered Chicken with Rosemary Pesto
For the chicken:
- 4 lbs. Chicken breast
- 4 tbsp. grass-fed, organic, pasture-raised butter (I like Kerrygold)
- 2 tbsp. dried onion powder
- 1 tbsp. garlic powder
- 3 tbsp. paprika
- 5 tbsp. dried oregano (or fresh, if you have it!)
- 2 tsp. salt
- 1 tbsp. freshly ground black pepper
For the Rosemary Pesto
- 5 sprigs fresh rosemary
- 1 tsp. freshly diced garlic
- 1 tbsp. almond flour
- 2 tbsp. flax seed (or already ground flax seed)
- 4 tbsp. toasted pine nuts
- 1/4-cup olive oil
- Dash of salt and pepper
- Preheat oven to 350 degrees.
- Add butter to a large cast iron skillet. Place chicken breasts on top of butter in skillet.
- Sprinkle onion powder, garlic powder, paprika, oregano, salt, and pepper on chicken breasts. Using hands, smooth spices over each breast. Turn over breasts in skillet to even coat breasts with butter and spices.
- Once oven is preheated, place skillet with chicken on middle rack. Bake for 30-35 minutes, flipping chicken breasts halfway through to ensure even cooking. (Chicken is done when juices run clear, and internal temperature of breasts is 165 degrees Fahrenheit.)
- While chicken is cooking, prepare the rosemary pesto. Start by removing stems from rosemary sprigs.
- Add all ingredients to a food processer and process until smooth but still slightly grainy, about 2 minutes. Set aside.
- Once chicken is done cooking, remove from oven and let chicken rest for about 5 minutes.
- Serve chicken with Rosemary Pesto.