Dinner
Chicken with Deconstructed Pesto
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Mixing Bowl
- Small Sauté Pan
- Large Sauté Pan
Ingredients
- 3 lbs. skinless boneless chicken breasts, cut into 1-inch chunks
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
- ¾ cup fresh basil, roughly chopped
- ⅓ cup pine nuts, toasted
- 4 teaspoons garlic, finely minced
Directions
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Prepare chicken
In a large bowl, combine the chicken with 3 tablespoons of olive oil, salt, and pepper toss to coat and set aside.
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Roast pine nuts
Using a dry small sauté pan over low heat add the pine nuts and toast till just warmed through and they begin to brown slightly. Be careful not to burn. Remove from pan and set aside.
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Heat oil
In a large sauté pan, heat 3 tablespoons of olive oil over medium heat.
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Add chicken
Once hot, add the chicken to the pan working in small batches.
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Remove chicken
Once cooked, remove chicken to a large bowl and cover with foil to keep warm.
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Continue cooking
Continue until all the chicken is cooked adding more oil to the pan if necessary.
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Add cheese, basil, nuts, and garlic
When you are done cooking the chicken, add the cheese, basil, nuts, and garlic to the bowl.
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Toss
Toss well to coat evenly, if needed season with additional salt and pepper.
Chef's Note:
*Nutritional information does not take pasta, rice or side salad into account.
For a more budget-friendly version, substitute skinless boneless chicken thighs. Serve over your favorite pasta or rice and with a side salad.
Nutrition Info
Per Each Serving
-
Calories
529
-
Fat
30g
-
Saturated Fat
7g
-
Protein
61g
-
Total Carbs
2g
-
Fiber
0g
-
Sugar
0g
-
Sodium
444mg
-
Cholestrol
182mg