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Healthy Chicken Pesto Recipe

Healthy Chicken Pesto Recipe - Simple Easy Meals

Have you ever stumbled upon a recipe that just makes you say, “Wow, I can’t believe I’ve been missing this”? Healthy chicken pesto is one of those gems. 
In my journey as a registered dietitian and food enthusiast, I’ve crafted countless recipes, but this one stands out thanks to its vibrant flavors, nutritional benefits, and ease of preparation. Trust me when I say, once you try it, you might find yourself whipping it up weekly.
This dish is perfect for busy families, meal prep lovers, or anyone who wants to enjoy a delicious, nutritious meal without spending hours in the kitchen. Plus, it can easily cater to different dietary preferences. Let’s get into the details!
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Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon high-quality extra virgin olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 pound boneless, skinless chicken breasts
  • 2 cups halved cherry or grape tomatoes
  • 2 tablespoons of homemade or store-bought pesto
SAUCE:
  • 1 tablespoon gluten-free all-purpose flour
  • 1 tablespoon fresh basil pesto, homemade or jarred
  • 1/2 teaspoon red pepper flakes
  • 1 cup unsweetened almond milk
  • 2 garlic cloves, finely minced
  • Kosher salt and freshly cracked black pepper, to taste
Optional garnishes:
  • Freshly grated parmesan cheese
  • Fresh basil leaves
  • 1 tablespoon balsamic vinegar

Method
 

Step 1: Prepare the Chicken
  1. Start off by seasoning the chicken breasts. Rub them with olive oil, Kosher salt, and freshly cracked black pepper. You want to ensure the chicken is well-coated. Allow it to marinate for about 15 to 30 minutes. This brief resting will help boost flavor.
Step 2: Cook the Chicken
  1. In a skillet over medium heat, add a bit more olive oil and place your marinated chicken breasts in the pan. Sear them for about 5-7 minutes on each side or until they reach an internal temperature of 165°F (75°C). Once cooked through, remove the chicken from the pan and let it rest for a few minutes before slicing.
Step 3: Mix Your Sauce
  1. In the same skillet, add minced garlic and sauté for about a minute or until fragrant. Be careful not to burn it.
    Next, stir in the flour, cooking for another minute while constantly stirring to create a roux. Gradually whisk in the almond milk, continuing to stir until the mixture thickens.
Step 4: Add the Pesto
  1. Once the sauce has thickened, lower the heat and mix in your pesto and red pepper flakes. The pesto adds a vibrant green color and a beautiful flavor to the sauce. Keep stirring for another minute to combine everything evenly.
Step 5: Combine Chicken and Tomatoes
  1. Add the sliced chicken back into the skillet along with the halved cherry or grape tomatoes. Stir gently to combine while ensuring the tomatoes don’t lose their shape. Let everything simmer for about two more minutes, allowing the flavors to meld.

Notes

  • Use Fresh Ingredients: Fresh basil will always yield a better flavor compared to dried.
  • Choose Quality Chicken: Look for organic, free-range chicken for the best taste and texture.
  • Experiment with Nuts: If you run out of pine nuts, try walnuts, almonds, or cashews in your pesto.
  • Adjust for Spice: If you like heat, don’t be shy with the red pepper flakes—just remember to taste as you go.
  • Make Ahead: This dish can be made in bulk and saved for quick meals throughout the week.