Free shipping on orders above $150. SHOP OUR SPECIALS

Preeti's Organic Pesto Chicken with Saffron Pilaf

November 15, 2016

Thank you Preeti from Hudson Wellness for your great recipe! 


  1. Greensbury organic chicken breast
  2. Marinate in 1/2 tsp nutmeg and peanut oil and sea salt
For the pesto:
  1. 1/4 cup mixed nuts
  2. 2 cloves garlic
  3. Mint 
  4. Parsley
  5. Olive oil

For the pilaf:

  1. 1/2 cup basmati rice
  2. 1/2 cup peas
  3. 2 tsp cumin
  4. Saffron (few strands)
  5. 1 tbsp peanut oil
  6. Salt to taste


  1. Marinate chicken breast in olive oil, sea salt and nutmeg in a Ziploc bag and refrigerate for 2 hours
  2. Preheat an outdoor grill or an indoor grill pan.
  3. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees).
  4. Cover the chicken with foil and let rest 5-10 minutes before slicing and serving.

Directions for the pesto:

  1. Add the nuts to a food processor along with the garlic, parsley, mint leaves and a pinch salt
  2. Process until they form a paste
  3. Gradually blend in olive oil, taste adjust your seasoning if necessary 

Directions for the rice:

  1. Heat 1 tbsp of oil in a pressure cooker.
  2. Add 2 tsp of cumin seed and sauté till dark brown
  3. Add peas and saute
  4. Add rice and saffron strands soaked in 1 tbsp of warm milk.
  5. Add enough water to cover rice and cook in a pressure cooker for 10 min
  6. Slice the grilled chicken and coat with the pesto
  7. Serve chicken on a bed of saffron rice pilaf


    View all Posts View all Recipes