Chicken cashew pesto + your base of choice
And an essential pantry inventory!
For about a decade in my mid-20s and early 30s, I lived in Washington, DC. I worked hard and played hard, enjoying late nights out with my coworkers and long grueling days in the office.
I didn’t cook much in those days. I felt like I’d really made it because I could afford to eat out most meals. I still remember one of my takeout favorites—a steaming bowl of creamy chicken pesto cavatappi pasta from a cafe near Lafayette Park. That dish could satisfy every craving, cure any hangover, and instantly brighten my day.
Now in my celiac era, “making it” looks less like eating out all the time and more like whipping up a delicious meal in under 30 minutes with nourishing ingredients I have at home.
It seems if my 20s and early 30s were about making that man money, my early 40s are all about embracing healthier ways of living without giving up on the things I love.
Which is why I’m thrilled to share this week’s recipe: a mouthwatering chicken cashew pesto that you can add to any base you want (cauli rice? spaghetti squash? zoodles anyone?). It takes me back to my capricious early career days without the hangover attached. And not only that, I’m also including a checklist of pantry essentials that I’ve come to rely on to take the guesswork out of meal planning.
But before we dive in, this pesto deserves our focus:
It swaps nooch, or nutritional yeast, for parmesan. It’s completely dairy-free, and utterly yummy. If your eyebrows are raised, I understand. I’m asking you to make pesto from scratch. But it will be worth it! It’s also more affordable because we’re swapping cashews for pine nuts and nooch for parm.
Aside from the feeling of victory it brings me to eat this meal, the other thing I love about it is that it sets you up with some easy leftover options to reheat and reuse in other dishes throughout the week. Practical and delicious. I’ll share a few ideas for what else to make with the leftovers at the end of the recipe.
Recipe: Cashew chicken pesto + your base of choice
Allergens: cashews, alliums
Time: 30 minutes
Difficulty: medium-low
Quantity: This dish is written to serve between 1-4 people
Ingredients:
Chicken:
2 lbs boneless skinless chicken thighs (you could reduce to 1lb, but these make great leftovers)
1 tbsp Kosher salt
1 tsp ground pepper
Zest of 1 lemon
1 small onion, chopped
1 tbsp EVOO
Pesto:
1 cup packed fresh basil leaves, stems discarded
¼ cup EVOO + more for a silkier texture
½ cup raw cashews (sub pine nuts, almonds, walnuts, pecans, hazelnuts)
½ tbsp nutritional yeast
Juice of half a lemon, plus more to taste
1 small clove garlic, peeled
Pinch of Kosher salt
Pick your base:
Ribbons of green cabbage provide a perfect neutral base to soak up the flavors of chicken and pesto
Cauli rice, sauteed or steamed, is another great option. You can buy pre cut at most grocery stores, or chop at home.
Spaghetti squash is great, just allow 45 minutes to roast; see Caroline Chambers tutorial for cutting / roasting
You could also go with noodles made from hearts of palm (see this option from Trader Joe’s) or zucchini noodles, which are often sold pre-cut at grocery stores
Any GF pasta that you enjoy and your gut tolerates well (I feed my kids Jovial pasta)
Steps:
Season 2 lbs of chicken thighs with a generous amount of kosher salt (about 1 tbsp) + 1 tsp ground pepper. If using 1 lb of chicken thighs, halve these amounts.
Heat a large cast iron or other skillet over medium-high heat. While it’s getting hot, chop 1 medium onion.
Add 1 tbsp EVOO to the skillet, then after 30 seconds add the onion and cook 2 minutes until translucent.
Arrange the seasoned chicken thighs in the skillet, pushing the onions to the side so the chicken has maximum contact with the skillet—we want to sear these before we saute. Let cook for 2 minutes on each side. If the chicken is sticking to the bottom, that means it’s not done searing yet. Let it cook a bit longer before flipping.
Add ½ cup water to the skillet, and reduce heat to medium-low to maintain a gentle simmer. Sprinkle zest of 1 lemon over the chicken and cover with a lid. Cook about 10 more minutes, or until a meat thermometer reads 165 degrees.
While the chicken is cooking, make your pesto. In a food processor, combine 1 cup of packed basil leaves + ½ cup cashews + ¼ cup EVOO + ½ tbsp nutritional yeast + juice of half the lemon you zested earlier + 1 small clove of garlic + 1 large pinch of kosher salt. Pulse a few times to toss the ingredients, then run the food processor on high for about a minute, stopping occasionally to scrape down the sides. If it’s too chunky, add 1 tbsp of water or EVOO at a time until you’ve arrived at the desired consistency. Taste test, and if it isn’t heavenly, add additional lemon and/or salt.
Once the chicken is cooked, turn off the heat and transfer chicken thighs to a cutting board and slice into strips. Do not, I repeat DO NOT, discard the chicken juice and onion!! Instead, pour about half of the juice into a measuring cup, leaving enough to cover the bottom of the pan for the next step.
Heat your same pan and add your base of choice (I used cabbage ribbons) and saute in the juices until tender over medium heat. Add more reserved juices if needed. If using cooked spaghetti squash, it’s already tender so you can basically just toss it in the juices and you’re done!
Use tongs to transfer your base to a bowl, top with the sliced chicken + fresh pesto (about 2 tbsp per serving). Toss to combine, and eat up!
What to do with leftovers?
Cube the leftover chicken and add to salads or soups.
Use leftover pesto as a topping for protein, veggies, or just about anything. Note: after refrigerating leftover pesto, stir in a little water or olive oil to bring it back to its creamy consistency.
Refrigerate the reserved juices and reuse as you would oil for dressing, sauces, and sautéing.
Stocking your pantry
Last week I shared how crucial it’s been since being diagnosed celiac to have the right ingredients on hand.
Having the right ingredients stocked is the difference between feeling distraught / making poor food choices and feeling satiated / eating what’s good for my body.
This week I want to introduce you to some pantry staples and shortcuts for lunch and dinner that have truly saved me. These are also the ingredients that form the bulk of the recipes I’ll share here!
Becoming celiac meant relearning how to cook for myself. Yes, there are gluten-free swaps for things like pasta, bread, crackers, and cereal. But after a couple of months of eating like I did before diagnosis but with gluten-free swaps I still found myself feeling randomly glutened (another post will be forthcoming on this).
Working with a functional medicine doctor and nutritionist, I opted to eliminate all grains, dairy, sugar, soy, and seed oils for about four months. It was really hard, I had to stop eating out altogether.
Cooking every single meal I ate meant I needed to find shortcuts.
This led me to the following staples. I learned how to throw a healthy lunch together in 10 minutes, and a (mostly) no fail dinner in 30 minutes or less.
Note of caution: I’m what’s considered a sensitive celiac, and I implicitly trust the foods I’m suggesting (I’m not getting any commissions here). But everyone’s gut is different and what works for me may not sit well with you. When trying new things, I usually try a small amount and let it digest for about 20 minutes and that usually tells me if I’m sensitive or not. If I don’t start feeling bloated or heavy, I proceed.
Pantry Inventory
Salad-makings
Greens (romaine, baby kale/spinach, arugula)
Fresh herbs (basil, parsley, cilantro)
Cucumbers
Cherry tomatoes
Shredded cabbage / slaw
Bell peppers
Avocados
Onion
Shallot
Garlic
Sauces, dressings, stock:
EVOO
Ghee
Avocado oil
Unrefined coconut oil
Red wine vinegar
Balsamic vinegar
Lemon juice (or fresh lemons)
Chicken / vegetable broth (I buy Pacific brand, not all brands are gluten-free)
Siete taco seasoning mix (I go with mild spice)
Nutritional yeast (make sure it’s labeled GF)
Kevin’s sauces (they are delicious and such a great option on a busy night)
Freeze-dried herbs (cilantro, parsley, thyme, oregano, dill)
Protein (stock up and freeze):
Eggs
Frozen chicken sausage patties (I like these from Trader Joe’s)
Canned fish / chicken (I like Fishwife, Wild Planet)
Ham steak (I buy Niman ranch)
Pulled pork (I like to make this in the Instant Pot, but for a super fast taco night I try to keep this option from Niman ranch around)
Smoked salmon (Trader Joe’s has the best deals near me)
Frozen shrimp (Argentinean Red from Trader Joe’s)
Chicken thighs and tenders
Fish filets (salmon, mahi mahi, steelhead)
Nuts / Bars / Butters:
Your favorite raw nuts (I love slivered almonds, cashews, pumpkin seeds, walnuts, pistachios)
Nut butter (I love Artisana cashew butter and I hoard it whenever it goes on sale)
Extra fiber:
Apples (skin on)
Frozen raspberries (or fresh if you can afford!)
Chia seeds
Lentils (I enjoy green lentils, but any will work)
Bob’s flax meal
Beans - cannellini, black, refried (if buying canned, check that label says gluten free)
Starchy base:
Cauliflower rice (I find it cheaper to buy a whole cauliflower and do my own chopping)
Spaghetti squash
Zucchini (or other squash) for zoodles
Sweet potatoes
Baby gold / red potatoes
Quinoa
Fresh / frozen corn (if well tolerated)
Rice (if well tolerated)
Fruits and veggies (stock up on frozen, or fresh depending on what’s in season):
Whole cabbage
Broccoli
Leafy greens (kale, chard)
Carrots
Peas
Bananas
Berries
Dairy-free:
Coconut milk (I like VitaCoco for my smoothies and chia pudding, and for soups and baking I use canned coconut milk from Thrive which has no added gums)
Coffee creamer (I swear by NutPods original—there are added gums, if that’s a dealbreaker)
Dairy-free Boursin (as a spread, or stir into pasta or rice, or spread on a wrap)
Coconut yogurt (the most affordable / available option for me is SoDelicious)
Frozen meals:
Kevin’s is the only frozen meal I trust so far. They make their dishes sous vide and they are incredibly delicious. Not cheap, but I keep one in my chest freezer for those nights when I just can’t cook.
Snacks on the go:
Beef sticks (I buy mine from Thrive Market, which is slightly cheaper than Chomps and you get cash back when you buy in bulk)
Rx bars (I love Chocolate Sea Salt)
Lara bars (I love Cashew Cookie)
IQ bars (I love Almond Butter Chip)
Dried mango - unsweetened (I prefer Mariani brand)