Dairy-Free Chicken Pesto
Indulge in the rich, vibrant flavors of this Dairy-Free Chicken Pesto, a light yet satisfying dish perfect for weeknight dinners or meal prep. Tender chicken breasts are seared to golden perfection and tossed in a velvety pesto sauce made with fresh basil, toasted pine nuts, nutritional yeast, and a splash of lemon juice for a zesty, cheesy flavor—minus the dairy! This recipe keeps things fresh and wholesome with sautéed baby spinach and juicy cherry tomatoes, creating a colorful, nutrient-packed meal in just 35 minutes. Naturally gluten-free and packed with heart-healthy fats, this dairy-free alternative to the classic chicken pesto is a must-try for anyone seeking a healthier twist on their favorite comfort food. Serve it warm and watch your family savor every bite!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
Slice the chicken breasts in half horizontally to make four thinner pieces. Season both sides with salt and black pepper.
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.
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.
Slice the rested chicken into strips or cubes and return it to the skillet along with the sautéed vegetables.
Add the dairy-free pesto to the skillet with the chicken and vegetables. Toss everything gently until well coated with the pesto.
Serve the dairy-free chicken pesto warm, garnished with extra basil leaves or nutritional yeast if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1827 mg | 39% | |
*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.
