Dairy-Free Pesto Chicken
Brighten up your dinner table with this vibrant and wholesome Dairy-Free Pesto Chicken recipe! Perfect for those seeking a delicious lactose-free alternative, this dish combines tender golden-browned chicken breasts with a homemade pesto crafted from fresh basil, garlic, pine nuts, and nutritional yeast for a rich, cheesy flavor—without the dairy. Roasted cherry tomatoes and zucchini complement the chicken with their juicy sweetness and a pop of color, creating a well-rounded meal that's as nutritious as it is satisfying. Ready in under an hour, this easy-to-follow recipe is ideal for busy weeknights or entertaining guests. Plus, it’s naturally gluten-free and packed with fresh, clean ingredients, making it a crowd-pleaser that aligns with many dietary preferences. Try this irresistible combination of flavors and textures today!
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
Place the chicken breasts on a cutting board and season both sides lightly with salt and pepper.
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.
While the chicken is browning, slice the cherry tomatoes in half and dice the zucchini into small cubes.
Once the chicken is browned, remove the skillet from the heat. Spread about 2 tablespoons of the pesto over each chicken breast.
Scatter the cherry tomatoes and zucchini around the chicken in the skillet and drizzle with the remaining 1 tablespoon of olive oil.
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.
Remove from the oven and let the dish rest for a few minutes before serving.
Serve the pesto chicken warm with the roasted vegetables on the side. Enjoy your delicious and vibrant dairy-free pesto chicken!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 23.2 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3197 mg | 68% | |
*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.
