Kale Caprese with Pesto Chicken

Pesto Chicken

Ingredients

• 2 chicken breasts, thinly sliced

• 2 cups fresh basil

• 2 small garlic cloves

• 1/4 cup toasted pine nuts

• 1/4 cup olive oil

• salt and pepper to taste

Directions

1. Roughly chop basil and garlic.

2. Add basil, garlic, pine nuts, olive oil, and salt and pepper to a food processor. Blend until smooth.

3. Spray air fryer basket with cooking spray and preheat to 390 F.

4. Coat both sides of each chicken breast evenly with pesto (I recommend using a small silicone spatula to do this).

5. Air fry for 10-12 minutes, flipping halfway.

Makes 4 servings. Can be stored in the fridge for 3-4 days.

Parmigiana Tahini Dressing

Ingredients

• 1/2 cup tahini

• 1/2 cup grated parmigiana cheese

• 1/4 cup lemon juice

• 1 tbsp dijon mustard

• 1/4 cup white cooking wine

• 1 tsp Italian season

• 1 tsp garlic powder

• 1 tbsp olive oil

Directions

1. Add all the ingredients to a mason jar and shake vigorously for ~1-2 minutes or until evenly combined.

2. To make thinner, add more lemon juice and olive oil. To thicken, add more tahini.

Makes 4 servings. Can be stored in the fridge for 3-4 days in sealed mason jar.

Assembly

1. Massage 2 cups of kale with 1 tbsp lemon juice and 2 tsp olive oil. This should take 2-3 minutes, until the kale looks glossy and is slightly reduced in volume.

2. Cut 5 cherry tomatoes and 1 oz (3-4) mozzarella pearls into quarters.

3. Diced chicken into small chunks.

4. Top kale with cherry tomatoes, mozzarella pearls, and chicken and drizzle with parmigiana tahini dressing.