#4 Grilled Pesto Plate

PROTEIN OPTIONS

Animal Protein: Chicken
Vegan: Tempeh

INGREDIENTS

AP:
Grilled pasture-raised chicken, cooked quinoa, grilled mushrooms, shaved summer squash (zucchini and/or yellow squash), and walnut basil pesto made with walnuts, fresh basil, pine nuts, garlic, lemon juice, extra virgin olive oil, and sea salt.

Vegan:
Marinated tempeh, cooked quinoa, grilled mushrooms, shaved summer squash (zucchini and/or yellow squash), and walnut basil pesto made with walnuts, fresh basil, pine nuts, garlic, lemon juice, extra virgin olive oil, and sea salt.

MACROS

AP (Standard size)

  • Calories: ~520 kcal
  • Protein: ~36 g
  • Carbs: ~38 g
  • Fat: ~22 g

AP ( Abundant size)

  • Calories: ~760 kcal
  • Protein: ~54 g
  • Carbs: ~60 g
  • Fat: ~34 g

Vegan (Standard size)

  • Calories: ~510 kcal
  • Protein: ~28 g
  • Carbs: ~38 g
  • Fat: ~23 g

Vegan (Abundant size)

  • Calories: ~740 kcal
  • Protein: ~42 g
  • Carbs: ~60 g
  • Fat: ~34 g
REHEATING INSTRUCTIONS

To enjoy:
Reheat quinoa, protein, and mushrooms if desired. Top with raw or marinated squash and walnut basil pesto just before serving. Also delicious cold or at room temp.