Dairy-Free Pesto Chicken

Transform your weeknight dinners with this flavorful Dairy-Free Pesto Chicken recipe, a wholesome twist on a classic favorite! Juicy, golden-browned chicken breasts are smothered in a creamy, herbaceous pesto made entirely without dairy—thanks to a blend of fresh basil, garlic, pine nuts, extra virgin olive oil, and nutrient-packed nutritional yeast. This one-pan dish pairs the pesto-coated chicken with oven-roasted cherry tomatoes and zucchini, creating a vibrant, veggie-filled meal that's as nutritious as it is delicious. Ready in just 45 minutes, it's a perfect gluten-free and dairy-free option for busy nights, offering restaurant-quality flavor in the comfort of your home. Serve it warm, and watch it become a family favorite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 cups Fresh basil leaves
• 0.25 cup Pine nuts
• 3 large Garlic cloves
• 0.5 cup Extra virgin olive oil
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Cherry tomatoes
• 1 large Zucchini
• 2 tablespoons Olive oil

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a food processor, combine the basil leaves, pine nuts, garlic cloves, extra virgin olive oil, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth to create the dairy-free pesto.

Step 3

Place the chicken breasts on a cutting board and season both sides lightly with salt and pepper.

Step 4

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until they are golden brown.

Step 5

While the chicken is browning, slice the cherry tomatoes in half and dice the zucchini into small cubes.

Step 6

Once the chicken is browned, remove the skillet from the heat. Spread about 2 tablespoons of the pesto over each chicken breast.

Step 7

Scatter the cherry tomatoes and zucchini around the chicken in the skillet and drizzle with the remaining 1 tablespoon of olive oil.

Step 8

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Remove from the oven and let the dish rest for a few minutes before serving.

Step 10

Serve the pesto chicken warm with the roasted vegetables on the side. Enjoy your delicious and vibrant dairy-free pesto chicken!

Nutrition Facts

Serving size	(1364.3g)

Amount per serving	% Daily Value*
Calories	2765.9

Total Fat 189.5g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 14.4g
Cholesterol 591.6mg	0%
Sodium 4090.3mg	0%
Total Carbohydrate 40.1g	0%
Dietary Fiber 8.0g	0%
Total Sugars 23.2g
Protein 229.2g	0%

Vitamin D 7.0IU	0%
Calcium 223.3mg	0%
Iron 11.7mg	0%
Potassium 3197.2mg	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: 61.3%

Protein: 32.9%

Carbs: 5.8%