Dairy-Free Chicken Pesto

Elevate your weeknight dinner game with this vibrant Dairy-Free Chicken Pesto, a creamy, flavorful twist on the classic Italian favorite! Made with tender, golden-browned chicken breasts and a homemade pesto that swaps out dairy for nutrient-rich nutritional yeast, this recipe is a must-try for anyone seeking a healthier pesto option. Toasted pine nuts, fresh basil, and a hint of lemon come together in the food processor to create a velvety, herbaceous sauce that pairs perfectly with sautéed cherry tomatoes and spinach for a burst of freshness. Ready in just 35 minutes, this gluten-free and dairy-free dish is not only simple to prepare but also packed with wholesome ingredients that make it ideal for a light, balanced meal. Whether served as a standalone dish or over a bed of zucchini noodles, this Dairy-Free Chicken Pesto promises to be your new go-to recipe for satisfying, guilt-free indulgence!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 cups Fresh basil leaves
• 0.25 cups Pine nuts
• 2 pieces Garlic cloves
• 0.25 cups Nutritional yeast
• 0.5 cups Extra virgin olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 cup Baby spinach leaves
• 1 cup Cherry tomatoes
• 1 tablespoon Olive oil

Directions

Step 1

Start by preparing the dairy-free pesto. In a small, dry skillet over medium heat, toast the pine nuts for about 3-4 minutes, stirring frequently until golden and fragrant. Set aside to cool.

Step 2

In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, salt, and black pepper. Pulse a few times to blend into a coarse mixture.

Step 3

With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice until the mixture becomes a smooth, creamy pesto. Taste and adjust seasoning with more salt or lemon juice if needed. Set aside.

Step 4

Slice the chicken breasts in half horizontally to make four thinner pieces. Season both sides with salt and black pepper.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes.

Step 6

In the meantime, halve the cherry tomatoes and rinse the baby spinach leaves. In the same skillet, add the tomatoes and spinach. Sauté for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Step 7

Slice the rested chicken into strips or cubes and return it to the skillet along with the sautéed vegetables.

Step 8

Add the dairy-free pesto to the skillet with the chicken and vegetables. Toss everything gently until well coated with the pesto.

Step 9

Serve the dairy-free chicken pesto warm, garnished with extra basil leaves or nutritional yeast if desired.

Nutrition Facts

Serving size	(760.3g)

Amount per serving	% Daily Value*
Calories	1964.8

Total Fat 162.3g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 12.8g
Cholesterol 295.8mg	0%
Sodium 1469.0mg	0%
Total Carbohydrate 18.3g	0%
Dietary Fiber 6.0g	0%
Total Sugars 5.9g
Protein 118.6g	0%

Vitamin D 3.5IU	0%
Calcium 147.3mg	0%
Iron 8.0mg	0%
Potassium 1827.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 23.6%

Carbs: 3.6%