Pesto Chicken with Dairy-Free Macadamia Pesto

Enjoy this delicious and easy pesto chicken with a smooth homemade macadamia
basil pesto sauce, dairy-free and with gluten-free pasta or zoodles!

Servings: 3 servings

Author: Beth Allingham of www.amealinmind.com

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Main Dish Meat

Cuisine:

American

Keywords:

easy recipe chicken dinner Pesto homemade basil

Instructions

1 To a food processor, add the basil, nuts, garlic, nutritional yeast, and sea
salt [https://amzn.to/41fQGvw] and blend/mix on high until a loose paste forms.
2 Add olive oil [https://amzn.to/3mAyLk3] a little at a time (streaming in while
the machine is on if possible) and scrape down sides as needed. I have seen some
recipes recently that add water, but water is not traditional in pesto. If you
want to cut down on oil, you are welcome to try the water.
3 Stir-fry the onion and bell pepper in olive oil [https://amzn.to/3mAyLk3] until
nearly as tender as you like. Add the tomatoes and cook until they are just
starting to become tender. Turn off the heat and stir in the salt.
4 Coat the cooked vegetables with the pesto.
5 Crock pot method: Place about 1 tablespoonful of pesto in the bottom of the
crock pot and spread evenly over the bottom. Place the chicken breasts in an
even layer on top. Spread the remaining pesto over the chicken pieces. Cook the
chicken on the medium setting for 3 hours or until the pieces are no longer pink
in the middle (use a meat thermometer to check that the internal temperature of
the chicken has reached 165 F if need be). The pesto will lose its color a bit
with this long cooking, but not its flavor.
6 Stove top method. Coat the chicken breasts with pesto as above. In a skillet on
medium heat, cook the chicken pieces uncovered on medium heat for about 5
minutes or until they are slightly browned,, then turn the pieces and cook the
other side. Cover the skillet and finish cooking, about 5 minutes more. Test the
chicken for doneness.
7 Oven method. Preheat the oven to 375 degrees F. Coat the chicken breasts as
above and place in a baking dish. Cover the baking dish with aluminum foil
[https://amzn.to/43LQdmt] (or use a baking dish with a tight-fitting lid) and
bake the chicken for 25-30 minutes, just until chicken is firm and cooked
through. Remove the lid during the last five minutes or so if you want the
chicken to brown a bit.
8 Allow the chicken breasts to cool enough to handle, and slice crosswise.
9 To assemble the dish. Arrange cooked pasta on individual plates. Stir 1-2
tablespoons of pesto into each serving of pasta. Distribute the cooked
vegetables over the top. Place one sliced chicken breast on top of each serving.

Pesto Chicken with Dairy-Free Macadamia Pesto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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