This pesto chicken recipe is a simple yet flavourful dish where chicken breasts are topped with rich, aromatic pesto and drizzled with Little Olive Oil's extra virgin olive oil (EVOO) before being baked to perfection. You can use store-bought pesto or make your own with fresh basil, pine nuts, garlic, Parmesan cheese, and Little Olive Oil. Pesto chicken pairs well with a fresh green salad, roasted potatoes, or a side of garlic bread for a complete meal. It also works great when sliced over pasta or tossed with quinoa for a healthy bowl.
How to make Pesto Chicken
Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
Place the chicken breasts in a baking dish and season both sides with sea salt and freshly ground black pepper.
Spread pesto over the chicken breasts and drizzle the Little Olive Oil EVOO.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 75°C.
The chicken should be tender, and the pesto should be slightly golden.
Serve the pesto chicken with roasted vegetables or pasta and lemon wedges on the side for extra brightness.
Store leftovers in an airtight container in the fridge for up to three days.
Reheat gently in the oven or microwave until warmed through.
Details
Dish: Main
Diet: Pollotarian
Serves: 4
Prep: 5 minutes
Cook: 25-30 minutes
Total: 35 minutes
Ingredients
4 boneless, skinless chicken breasts (about 150g each)
4 tablespoons pesto
2 tablespoons Little Olive Oil EVOO
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Lemon wedges, for serving (optional)
Nutrition per Serving
Calories: 330
Protein: 30g
Carbohydrates: 2g
Dietary Fibre: 0g
Total Sugars: 0g
Fat: 22g
Saturated Fat: 4g
Sodium: 450mg
Vitamin C: 8% DV
Iron: 6% DV
