Taste of Home
Herby Pesto Chicken
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 servings.
You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. —Courtney Stultz, Weir, Kansas
Ingredients
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1 tablespoon balsamic vinegar
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1 teaspoon olive oil
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1 teaspoon dried oregano
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1/2 teaspoon minced garlic
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1/4 teaspoon salt
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2 boneless skinless chicken breast halves (6 ounces each)
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PESTO:
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1/4 cup loosely packed basil leaves
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1/4 cup packed fresh parsley leaves
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1/4 teaspoon salt
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1/4 cup canned coconut milk
Directions
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1.
Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes.
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2.
Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.
Nutrition Facts
1 chicken breast half with 2 tablespoons pesto: 261 calories, 11g fat (6g saturated fat), 94mg cholesterol, 684mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 35g protein. Diabetic exchanges: 5 lean meat, 1-1/2 fat.
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