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Dairy Free Pesto Chicken

These chicken breasts are sliced into thin cutlets so they cook quickly and really let that pesto flavor shine! Ready to eat in 20 minutes.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 8 cutlets

Ingredients

Chicket Cutlets

  • 4 chicken breasts, skinless and boneless, approximately 2 lbs
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dried basil
  • 2 tbsp olive or avocado oil

Pistachio Lemon Pesto

  • 3 cups packed fresh basil
  • 1/4 cup pistachios, shelled
  • 3 tbsp lemon juice
  • 1/2 tsp garlic, minced, or 1 clove garlic
  • 1/2 tsp salt
  • 1/3 cup olive oil, extra virgin

Instructions

  • Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
  • In a small bowl, stir together salt, black pepper, garlic powder, onion powder, and dried basil. Set aside.
  • Add oil to a large skillet. Heat to medium high heat. Press seasoning mixture into both sides of the chicken cutlets. Once oil is hot, add the seasoned cutlets. Sauté until each side has some browning and chicken is cooked through, about 4 to 5 minutes per side. (Depending on the size of your chicken you may need to sauté in two batches. If so, feel free to add an extra tablespoon on oil when beginning the second batch.) 
  • To make the Pistachio Lemon Pesto, add basil, pistachios, lemon juice, garlic, and salt to a food processor or high powered blender. Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup of olive oil is perfect. You can use up to 1/2 cup if you prefer a thinner consistency. Taste and add more salt if desired.
  • Spread about 1 1/4 tablespoon of pesto to the top of each chicken cutlet when serving. (The pesto recipe yields 10 tablespoons total so you want to divide that evenly amongst your chicken.)

Notes

Nutrition information is for 1 cutlet (1/2 a chicken breast because we’ve cut the breasts horizontally to create 2 cutlets from every chicken breast) plus approximately 1 1/4 tbsp of pesto. If you're having two cutlets (with the pesto of course) just double the numbers.
 

Nutrition

Calories: 266kcal, Carbohydrates: 2g, Protein: 25g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 496mg, Potassium: 494mg, Fiber: 1g, Sugar: 1g, Vitamin A: 525IU, Vitamin C: 5mg, Calcium: 30mg, Iron: 1mg