1 chicken breast 1 cup brown rice pasta, cooked 1 cup hazelnuts 1 cup fresh basil 1 cup fresh flat leaf parsley ¼ cup + 3 tsp ume plum vinegar or fresh lemon juice ¾ cup olive oil Salt

Marinate chicken breast in ¼ cup vinegar or lemon juice and sea salt and cook pasta. Place remaining ingredients in a food processor and puree until smooth. Grill chicken and slice into strips. Drain pasta and mix in pesto evenly. Add chicken slices and serve.