Okay, this dish is AMAZING! Basil is an adrenal adaptogen in it’s own right. It also provides polyphenols that protect your mitochondria. The chicken is a perfect compliment to this dish. All of these flavors together make for the perfect dinner! Enjoy!


  • 1 pound organic chicken boneless skinless chicken breasts
  • 1/2 organic yellow onion
  • 1 teaspoon avocado oil
  • 3 organic garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast (I use Sari’s brand from Amazon, it’s the only one I’ve found that is free of synthetic B-vitamins)
  • 1 package organic basil (2-4 ounces)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes sliced in half


  1. Heat the avocado oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes.
  3. Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear.
  4. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse several times. Add the nutritional yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and olive oil. Pulse until the basil is well minced.
  5. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.
  6. Once done, you may serve over cooked brown rice.
  7. Enjoy!
Daily Reset Shake - Dr. Alan Christianson