Pesto-Crusted Chicken Breasts

Gluten Free
Dairy Free
Low Fod Map
Health score
12%
Pesto-Crusted Chicken Breasts
45 min.
4
451kcal

Suggestions


Are you looking for a delicious and healthy dish that satisfies your cravings while accommodating various dietary restrictions? Look no further than our Pesto-Crusted Chicken Breasts! This mouthwatering recipe is not only gluten-free, dairy-free, and low FODMAP, but it’s also sure to impress at any lunch or dinner table.

Imagine succulent, skinless chicken breasts coated with a vibrant pesto made fresh with aromatic walnuts and zesty lemon. The fusion of flavors creates a rich and delightful crust that locks in all the juicy goodness of the chicken while adding a burst of Mediterranean flair. With just a sprinkle of lemon juice, this dish elevates the chicken to new heights, making each bite a refreshing experience.

Perfect for busy weekdays or sophisticated dinner parties, this easy-to-follow recipe takes only 45 minutes to prepare, offering four satisfying servings. It's an excellent choice for those who are mindful of their calorie intake, with each serving coming in at just 451 kcal. The balance of protein, healthy fats, and minimal carbs ensures you can indulge without any guilt.

So, gather your ingredients and prepare to embark on a culinary adventure that unites health and flavor. Your taste buds will thank you, and your guests will be asking for seconds!

Ingredients

  •  chicken breast halves skinless with bones
  • tablespoons juice of lemon fresh
  • teaspoon lemon zest grated
  • servings lemon wedges 
  • tablespoon olive oil 
  • ounce purchased pesto refrigerated
  • 0.5 cup walnuts chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • sieve
  • aluminum foil

Directions

  1. Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined.
  2. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture.
  3. Drizzle with oil.
  4. Bake chicken until cooked through, about 30 minutes.
  5. Transfer chicken to platter. Tent with foil.
  6. Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible.
  7. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken.
  8. Garnish with lemon wedges and serve.

Nutrition Facts

Calories451kcal
Protein25.33%
Fat68.32%
Carbs6.35%

Properties

Glycemic Index
11.38
Glycemic Load
0.22
Inflammation Score
-7
Nutrition Score
16.080869591754%

Flavonoids

Cyanidin
0.4mg
Eriodictyol
0.95mg
Hesperetin
2.45mg
Naringenin
0.21mg
Luteolin
0.02mg
Myricetin
0.01mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:451.23kcal
22.56%
Fat:34.36g
52.86%
Saturated Fat:5.2g
32.51%
Carbohydrates:7.18g
2.39%
Net Carbohydrates:5.28g
1.92%
Sugar:2.39g
2.66%
Cholesterol:76.29mg
25.43%
Sodium:595.51mg
25.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.67g
57.33%
Vitamin B3:11.97mg
59.83%
Selenium:36.9µg
52.71%
Vitamin B6:0.93mg
46.67%
Phosphorus:289.32mg
28.93%
Manganese:0.52mg
25.92%
Vitamin A:1038.37IU
20.77%
Vitamin B5:1.72mg
17.17%
Potassium:500.26mg
14.29%
Magnesium:53.54mg
13.39%
Copper:0.27mg
13.31%
Vitamin C:8.53mg
10.33%
Calcium:101.72mg
10.17%
Vitamin B1:0.13mg
8.43%
Vitamin B2:0.14mg
8.11%
Fiber:1.9g
7.6%
Zinc:1.12mg
7.44%
Iron:1.17mg
6.52%
Vitamin E:0.85mg
5.64%
Folate:22.03µg
5.51%
Vitamin B12:0.23µg
3.77%
Vitamin K:2.73µg
2.6%
Source:Epicurious