Charley's Pesto Chicken with Tomatoes and Dill Cream

Serves 3–4

Ingredients

• 1 pound chicken breast or thigh strips
• 2 tablespoons avocado oil
• 1 cup cherry or chopped ripe Red Wiggler Farm tomatoes
• 1 small clove garlic, minced
• 1 tablespoon fresh dill, chopped
• ½ cup sour cream or plain Greek yogurt
• ⅓ cup pine-nut pesto
• Salt and black pepper, to taste

Instructions

1. Cook the chicken
   Heat avocado oil in a large skillet over medium-high heat.
   Season chicken strips with salt and pepper, then sauté until golden and cooked through, about 5–7 minutes. 
2. Build the tomato base
   In the same skillet, add tomatoes and garlic.
   Cook briefly—just until the tomatoes soften and release a little juice, 2–3 minutes. 
3. Make the dill cream
   Stir sour cream (or yogurt) and chopped dill into the tomatoes.
   Lower the heat and warm gently; do not boil. 
4. Finish with pesto
   Return chicken to the pan and fold in the pine-nut pesto until everything is coated and fragrant.

Taste and adjust seasoning.