” Grilled Pesto Chicken Over Sauteed Kale” ( Entry 1, May 2013 )

May Recipe Of The Month: “

Grilled Pesto Chicken Over Sauteed Kale “

* This meal can be used for Meal 4 for Remedy Recipes* (Any meal after 3pm)

PESTO CHICKEN

1. Marinate one pound organic, boneless, skinless chicken breast in one container( 7 OZ.) Buitoni Pesto With Basil for 24 hours.

2. Grill for 7-10 minutes.

 

SAUTEED KALE

1. Saute’ 4 cups fresh kale in 2 tbsp extra virgin olive oil and one minced garlic clove for 5 minutes.

 

Place the pesto chicken over the sauteed kale. Mangiare, Piaccia!

 

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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