Paleo Pesto Chicken Melt
Indulge in a flavorful and healthy twist on comfort food with this Paleo Pesto Chicken Melt! This low-carb, dairy-free dish combines tender, oven-baked chicken breasts layered with a homemade, vibrant basil pesto, creamy avocado slices, and juicy tomatoes. Perfect for those following a paleo lifestyle, this recipe is packed with wholesome ingredients like nutritional yeast and pine nuts, bringing a cheesy, nutty depth to the pesto without the dairy. With just 20 minutes of prep and a total cooking time of 40 minutes, this protein-rich meal is quick, satisfying, and ideal for busy weeknights. Serve it hot alongside a fresh green salad for a balanced, nutrient-packed dinner that’s sure to become a household favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 large, boneless & skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup, packed basil leaves
- 0.25 cup pine nuts
- 2 tablespoons lemon juice
- 0.25 cup nutritional yeast
- 0.25 cup extra-virgin olive oil
- 2 large garlic cloves
- 1 large, ripe avocado
- 1 medium, sliced tomato
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, sea salt, black pepper, and garlic powder.
Brush both sides of the chicken breasts with the olive oil mixture.
Place the chicken breasts in an oven-safe skillet or baking dish.
Bake in the preheated oven for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
While the chicken is baking, make the pesto. In a food processor, combine basil leaves, pine nuts, lemon juice, nutritional yeast, extra-virgin olive oil, and garlic cloves.
Process until smooth, stopping to scrape down the sides as needed. Add a pinch of sea salt to taste, if desired.
Slice the avocado and set it aside.
Once the chicken is baked, remove the skillet from the oven and evenly spread a generous spoonful of pesto over each breast.
Top with avocado slices and a couple of tomato slices.
Return the skillet to the oven and bake for an additional 5 minutes, until the toppings are warm and slightly softened.
Remove from the oven and let rest for a few minutes.
Serve the Paleo Pesto Chicken Melts hot with your choice of sides, such as a simple green salad.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 6.9 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3514 mg | 75% | |
*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.
