Chicken Tenderloins with Cilantro Pesto

This was a fun one. You take the classic pesto and twist it into a completely different cuisine, and it's amazing. I still have some of the pesto in my fridge and I use it on different things—mix it with cream cheese and spread on a wrap or sandwich, smear it across my eggs in the morning—you name it, it's delightful! The recipe says to grill, but since we haven't really launched ourselves back into grilling in the new house, I pan fried. You could also broil. Easy stuff.

Chicken Tenderloins with Cilantro Pesto

adapted from Favorite Family Dinners

• About 2 pounds chicken tenderloins or breasts
• 1 1/2 cups lightly packed fresh cilantro
• 1/3 cup walnuts
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp water (you could olive oil here, but I lightened it a touch with water)
• 3 Tbsp lime juice
• 2 cloves garlic, minced
• 1/4 tsp salt
• Salt and pepper

Pound and/or cut pieces of chicken to desired size; dry completely and set aside. For pesto, combine cilantro, walnuts, oil, water, lime juice, garlic and salt in a blender or food processor. Cover and process until smooth.

Season chicken with salt and pepper, then rub pesto light all over. Cook over medium heat until no longer pink, turning once, and lightly re-coating with pesto half way through. We had tons of pesto left, so we cooked up some pasta and mixed it through and also served the chicken with extra pesto on top. It takes like 15 minutes total and it's light, refreshing, and oh so flavorful!