Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 7/29/24

Sauteed Chicken with Pesto and Tomatoes
with arugula and olive salad

Active: 25 Total: 25
Original GF Paleo Vegetarian
Sauteed Chicken with Pesto and Tomatoes

Pesto gives a bright, flavorful boost to everything it touches, and when it was made earlier in the week, keeps this meal as fast and easy as can be. We've added fresh tomato slices and a simple salad to keep things light and satisfying.

Tags
Quick and Easy
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
31

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Basil leaves, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Sauteed Chicken with Pesto and Tomatoes:
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Garlic powder - 1 tsp
  • Tomatoes, large - 1 , thinly sliced
  • Oil, cooking - 1 Tbsp
Arugula and Olive Salad:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Olives, any type - 1/3 cup , pitted and sliced
  • Arugula - 5 oz

Prep

  1. Make pesto - (Skip if made ahead for Monday.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pesto) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, lemon juice (portion for vinaigrette), mustard, and honey. Slowly add olive oil (portion for vinaigrette) while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead).

  3. Olives - Prep as directed. (Can be done up to 5 days ahead)

  4. Chicken - Slice chicken breasts in half lengthwise to thin. Tenderize with a fork and season both sides with garlic powder and some salt and pepper.

  5. Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a large skillet or grill pan with cooking oil over medium-high heat. Add chicken and sear until golden brown on both sides and cooked through, 3 to 4 minutes per side.

  2. While chicken cooks, combine arugula and olives in a large serving or mixing bowl. Toss with vinaigrette until dressed to your liking.

  3. If pesto was made ahead of time, give it a stir.

  4. Divide chicken among serving plates and top with tomato slices. Drizzle pesto over chicken and tomatoes and serve with salad on the side. Enjoy!

Reviews

Ratings

0 reviews