Quick Pesto Chicken Dinner


  • Rotisserie chicken
  • Coconut oil
  • Basil pesto
  • Organic kale
  • Grapeseed oil
  • Garlic salt
  • 1 cob of corn
  • 1 tsp. of butter
  • 1 oz. jalapeno juice


  1. Chicken (shredded):  sautee in coconut oil on low heat for 1 min.
  2. Add basil pesto and sautee for additional 3-minutes while continually stirring.
  3. Kale (thoroughly washed): sautee in grapeseed oil and garlic salt for 3 minutes
  4. Corn (cooked): cut from cob and stir with 1 tsp. of butter, drain, and lightly finish with jalapeno juice