Pan Seared Chicken with Pesto

Pan Seared Chicken with Pesto – 4 Servings

Suzy Lewis

Pan searing is a simple and healthy way to quickly cook up chicken and fish. It’s the way that restaurants prepare it many times! The pesto sauce is loaded with color, flavor, and nutrients and works great as a dip for bread, crackers, and veggies. This meal is a great one for bookmarking and making time and again. You can also double the recipe and have some to freeze for later.

Ingredients:

For Chicken:
1-pound boneless, skinless chicken breast tenders
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

For Pesto sauce:
2 C fresh basil
¼ C pine nuts
1/3 C olive oil
½ lemon squeezed
½ tsp salt
½  tsp pepper
1/4 C shredded parmesan cheese

Instructions:

1. Season the chicken with the salt and pepper. 
2. Heat the oil in a skillet over medium-high heat until hot and shimmering. 
3. Make your pesto by combining the pine nuts, basil, garlic, lemon, olive oil, parmesan, and salt/ pepper into a food processor or blender.
4. Blitz until combined into a smooth sauce.  
5. Serve chicken with pesto sauce and add a salad and bread to round out the meal. Enjoy!

***Leftovers can be saved for 3 days, or frozen for 2 months.