Grilled Chicken With Basil Edamame Puree Recipe

About this recipe

This keto-friendly dinner features juicy grilled chicken paired with a creamy basil and edamame puree. Perfect for a satisfying and healthy evening meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Nearly Naked Veg Basil 100g
• 100 G Jumbo Garlic 100g
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. Cook 100 g of Nearly Naked Veg Basil in a large saucepan of boiling salted water until just tender, about 10 minutes. Drain.
2. 2. In a food processor, combine 1/2 cup fresh basil leaves, 1/3 cup rapeseed oil, and 3 cloves garlic. Blend until the basil and garlic are finely chopped. Transfer 2 tablespoons of the basil oil to a small bowl and set aside.
3. 3. Add the cooked Nearly Naked Veg Basil, 6 tablespoons grated Parmesan cheese, and 2 tablespoons lemon juice to the remaining basil oil in the processor. Puree until the mixture is smooth, adding rapeseed oil by tablespoonfuls if needed. Season with salt and pepper to taste, and set the puree aside.
4. 4. Preheat a grill to medium-high heat. Brush the grill grates with oil. Brush 4 chicken breast halves on both sides with the reserved basil oil, and season with salt and pepper.
5. 5. Grill the chicken breasts until fully cooked, about 6 minutes per side. Remove from the grill and slice crosswise.
6. 6. Spoon the warm or room-temperature basil puree onto serving portions. Top each with sliced grilled chicken and serve immediately.