Pesto Chicken
Chicken breast or thigh coated in pesto sauce with herb infusion. Pan-seared or roasted until cooked through, finished with a bright green herb coating.
Ingredients
Method
Pat chicken dry with paper towels and season both sides with salt and black pepper.
In a small bowl, combine pesto, minced garlic, and lemon juice.
Heat olive oil in a large skillet over medium-high heat.
Place chicken in the hot skillet and sear for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
Spread or brush the pesto mixture over the cooked chicken during the last minute of cooking, allowing it to warm through.
If cooking vegetables, add carrot and onion to the skillet alongside the chicken or in a separate pan; sauté until tender, about 8–10 minutes.
Transfer chicken and vegetables to a serving plate and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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