Tomato Pesto Chicken with Peach Salsa
Elevate your weeknight dinner with this vibrant and flavorful Tomato Pesto Chicken with Peach Salsa! Tender, golden-seared chicken breasts are slathered with a homemade tomato pesto made from juicy cherry tomatoes, fresh basil, Parmesan, and pine nuts, then baked to perfection. The real star, however, is the refreshing peach salsa: a zesty medley of ripe peaches, red bell pepper, red onion, jalapeño, lime, and cilantro that adds a sweet and tangy punch to every bite. This recipe is a perfect balance of savory and fresh flavors, making it ideal for summer gatherings or any time you crave a healthy yet indulgent meal. Ready in just 45 minutes, this dish pairs beautifully with rice, a crisp salad, or roasted vegetables for a satisfying dinner that delights the taste buds.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup cherry tomatoes
- 1 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 0.33 cup extra virgin olive oil
- 2 cloves garlic cloves
- 2 ripe peaches
- 0.5 red bell pepper
- 0.5 red onion
- 1 jalapeño pepper
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, combine cherry tomatoes, fresh basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, and extra virgin olive oil. Blend until smooth to create the tomato pesto.
Pat the chicken breasts dry, then season them with a pinch of salt and black pepper on both sides.
Heat vegetable oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown but not fully cooked. Remove from the skillet and set aside.
Spread a generous layer of the tomato pesto over the top of each chicken breast. Transfer the chicken onto a baking dish.
Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the peach salsa. Dice the peaches, red bell pepper, and red onion into small pieces. Mince the jalapeño pepper, removing the seeds if you prefer less heat.
In a bowl, combine the diced peaches, red bell pepper, red onion, jalapeño, lime juice, fresh cilantro, and a pinch of salt. Mix well and let sit for 5-10 minutes to allow the flavors to meld.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes.
Serve the chicken topped with a generous spoonful of peach salsa. Pair with a side of rice, salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.6 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 833 mg | 18% | |
*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.
