Low Sodium Pesto Chicken
Elevate your dinner routine with this Low Sodium Pesto Chicken, a flavorful and heart-healthy twist on a classic favorite. Made with tender, juicy chicken breasts generously coated in a vibrant homemade pesto, this recipe skips the store-bought sodium overload to deliver bold, fresh flavors. The pesto is crafted with fragrant basil leaves, zesty lemon juice, creamy Parmesan, and just the right hint of garlic, pine nuts, and crushed red pepper flakes for a well-balanced kick. Easy and quick to prepare in under an hour, this dish is baked to perfection and finished with a golden broil for a stunning presentation. Ideal for anyone seeking a wholesome, low-sodium meal, serve it alongside roasted veggies or a crisp salad for a complete delight.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 0.25 cups pine nuts
- 3 large garlic cloves
- 2 tablespoons fresh lemon juice
- 0.5 cups extra-virgin olive oil
- 0.5 teaspoons freshly ground black pepper
- 0.25 cups grated Parmesan cheese
- 0.25 teaspoons crushed red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a baking dish. Drizzle with a small amount of olive oil and sprinkle with freshly ground black pepper. Set aside.
In a food processor, combine the basil leaves, pine nuts, garlic cloves, lemon juice, and red pepper flakes. Pulse until the basil and nuts are finely chopped.
While the processor is running, slowly drizzle in the olive oil through the feed tube. Continue to process until the mixture is smooth and emulsified.
Add the grated Parmesan cheese to the processor and pulse a few times until the cheese is well incorporated into the pesto. Taste and adjust the seasoning if necessary.
Spread about 1-2 tablespoons of the prepared pesto sauce over each chicken breast, ensuring they are evenly coated.
Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and no longer pink inside.
Once done, remove the foil and broil for an additional 3-5 minutes to give the pesto a nice finish, being careful not to burn it.
Remove from the oven and let the chicken rest for a few minutes before serving.
Serve the pesto chicken with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2230 mg | 47% | |
*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.
