-
To make pesto: combine all pesto ingredients in a blender or food processor and blend for 2 minutes, or until smooth. Place in a small bowl and set aside.
-
Place chicken and all marinade ingredients in a bag and set aside for 20 minutes while you prep the vegetables.
-
Preheat oven to 425 F. Toss asparagus and potato with oil and salt until combined, then spread evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes.
-
Meanwhile, heat 1 tbsp coconut oil in a skillet over medium-high heat. Place chicken in the pan along with marinade ingredients and sear for 5 minutes on each side.
-
Carefully remove the veggies from the oven and nestle the chicken breasts onto the pan. Place back in the oven for 10-15 minutes, or until the chicken is 165 F and potatoes are tender.
-
To assemble bowls, Divide sprouts, potato, asparagus, and chicken between 4 bowls. Top with a large scoop of pesto and a scoop of sauerkraut. Garnish with extra sprouts. Enjoy!