Bursting with fresh, punchy flavours, this chicken recipe is quick and easy with its deliciously herby, nutty, and citrusy take on classic pesto chicken. Serve it with a big green salad, as filling in a super-sandwich, or mix it through your favourite cooked pasta.
Ingredients
PESTO
- 1 cup of fresh basil leaves
- 1/2 cup of baby spinach (optional, for extra green goodness!)
- 1/4 cup of roasted, unsalted macadamia nuts
- 1/2 cup of grated Parmesan cheese
- 2 peeled garlic cloves, minced
- 2 tbsp of lemon juice
- The zest of 1 lemon
- 1/3 cup of extra virgin olive oil
- Salt and pepper to season
CHICKEN
- 4 large skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil leaves to garnish
Method
- First, make the pesto. In a food processor, blend basil, spinach, macadamia nuts, Parmesan, garlic, lemon juice, and lemon zest. Drizzle in the olive oil while blending until it’s smooth. Season with salt and pepper to taste. Set the pesto aside.
- Season the chicken breast on each side with salt and pepper. Heat the olive oil in a pan with a lid over medium-high heat and sear the chicken for 5 to 7 minutes on each side, until it’s golden brown and cooked through.
- Turn the heat down to low, spread a generous layer of pesto over each chicken breast, and add cherry tomatoes and sun-dried tomatoes to the pan. Cover the pan with its lid, and let it simmer gently for 2 minutes to let the flavours combine. Remove the chicken from the heat and place it
on a cutting board, then let it rest for 2 minutes. - Slice the chicken into 4 to 5cm strips. Return the chicken to the pan and mix through the pesto. Garnish with basil leaves, and your meal is made!
