Apricot-Balsamic Glazed Chicken Cutlets and Salad with Basil Pesto Dressing

June 29, 2017lectinfreemama

I no longer eat chicken, because I can’t find anything that’s 100% pastured. Every chicken recipe I make is actually Quorn. That being said, I have a feeling most people that read this are fans of chicken and not Quorn (shoutout to my vegetarian peeps). All of my chicken recipes can be made with either.


  • 1/4 cup apricot preserves,Blog_20170623_1
    no sugar added
  • 1/4 cup balsamic vinegar
  • 1/2 tsp ground ginger
  • Himalayan sea salt
  • avocado oil
  • 8 pastured chicken cutlets,
  • 1/2 cup extra-virgin olive oil
  • 1 cup packed fresh basil leaves
  • 1/4 cup pine nuts or walnuts
  • 2 1-inch cubes Parmigiano-Reggiano
  • 2 T fresh lemon juice
  • 1 head butter lettuce,
    torn into pieces

HEAT grill to med-low. In a large bowl, combine preserves, vinegar, ginger and 3/4 tsp sea salt. Set aside 1/4 cup of mixture.

ADD the cutlets to the bowl and toss to coat. Let sit for 10 minutes.

MEANWHILE, in a blender, pulse the olive oil, basil, pine nuts, cheese, and lemon juice until well blended.

GRILL the cutlets until cooked through, about 13-15 minutes, turning occasionally and basting with reserved mixture in the last 3-4 minutes of grilling.

DIVIDE the lettuce among the plates and drizzle with basil-pesto vinaigrette. Serve with the chicken cutlets.


  • emlevenson

    July 31, 2017 at 8:45 pm

    This sounds yummy (minus the cheese for me). I’m excited to try this one out when I’m deeper into Phase 2.

    PS—Have you heard about Butcher Box? We just got it because they have pastured chicken along with grass fed/finished beef.

    1. lectinfreemama

      July 31, 2017 at 10:06 pm

      I have heard of Butcher Box! Someone just told me about them, and I’m gonna try one. I would love to feature them on this blog. Such an awesome idea.

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