Sauteed Chicken with Pesto and Tomatoes
with arugula and olive salad

Name: Sauteed Chicken with Pesto and Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp Pine nuts (sub walnuts or pecans); 1 clove Garlic, peeled; 1 1/2 oz Basil leaves, fresh; 2 tsp Lemon juice; 3 Tbsp Oil, olive; 1 lb Chicken breasts, boneless and skinless, halved; 1 tsp Garlic powder; 1 Tomatoes, large, thinly sliced; 1 Tbsp Oil, cooking; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Lemon juice; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1/3 cup Olives, any type, pitted and sliced; 5 oz Arugula

Active: 25 Total: 25

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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

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Make

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.
While chicken cooks, combine arugula and olives in a large serving or mixing bowl. Toss with vinaigrette until dressed to your liking.
If pesto was made ahead of time, give it a stir.
Divide chicken among serving plates and top with tomato slices. Drizzle pesto over chicken and tomatoes and serve with salad on the side. Enjoy!

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