Total Time: 30 minutes

Ingredients:

• 2 large bell peppers
• 4 zucchini
• 4 squash
• 2-3 large chicken breasts
• olive oil
• sea salt and pepper to taste

Pesto:

• 1.5-2 cups of fresh basil leaves
• 3 TBS walnuts (or pine nuts if you’re feeling fancy; too rich for my blood)
• 3 cloves of garlic peeled
• zest from 1 lemon
• 2 TBS lemon juice
• 2-3 TBS nutritional yeast
• 1/4 tsp sea salt
• 3 TBS olive oil
• water until you reach the consistency you like (took me about 5 TBS)

---

What to do:

• Slice your veggies lengthwise, rub with some olive oil and sprinkle with some sea salt and pepper
• Pre-heat your grill to a high heat
  • if you don’t have a grill, you can saute your veggies on the stove top but I love the taste of grilled veggies for this dish
• Season your chicken with some sea salt and pepper and a bit of Italian seasoning
• Put your chicken and veggies on the grill
• Grill your veggies until they get some grill marks along both sides without getting mushy; about 2-3 minutes per side
  • I did my zucchini and squash straight on the grill grate and put my bell peppers in a grilling pan; if you don’t have a grilling pan you can make one out of aluminum foil
• Grill your chicken about 2-3 minutes per side
• Bring your chicken and veggies off of the grill and set them aside
• Place all of your ingredients for your pesto EXCEPT olive oil in a food processor and blend*
• Pour your olive oil slowly into the food processor as it’s running**
• Taste and add any seasonings that it needs i.e. nutritional yeast to make it more cheesy or garlic to give it more bite; I only needed to add a little more salt for flavor
• Combine your chicken, veggies, and pesto and serve either warm right then or cold if you serve it later
• Enjoy!

*If you don’t have a food processor, you can do this with a high speed blender

**If you’re unable to pour the olive oil in slowly as the sauce is blending, you can pause the blender every now few seconds and add 1 TBS of olive oil at a time