Chicken with Deconstructed Pesto on plate


Chicken with Deconstructed Pesto

6 Servings

Prep time: 5 minutes | Cook time: 30 minutes


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Mixing Bowl
  • Small Sauté Pan
  • Large Sauté Pan


  • 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


  1. Prepare chicken

    In a large bowl, combine the chicken with 3 tablespoons of olive oil, salt, and pepper toss to coat and set aside.

  2. 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.

  3. Heat oil

    In a large sauté pan, heat 3 tablespoons of olive oil over medium heat.

  4. Add chicken

    Once hot, add the chicken to the pan working in small batches.

  5. Remove chicken

    Once cooked, remove chicken to a large bowl and cover with foil to keep warm.

  6. Continue cooking

    Continue until all the chicken is cooked adding more oil to the pan if necessary.

  7. Add cheese, basil, nuts, and garlic

    When you are done cooking the chicken, add the cheese, basil, nuts, and garlic to the bowl.

  8. Toss

    Toss well to coat evenly, if needed season with additional salt and pepper.