Pesto Chicken Saute
zucchini / tomatoes
Fresh pesto is one of our favorite parts of summer. This batch goes great with tonight's chicken saute and Thursday night's grilled eats!
Smarts: For lighter summer sautes, instead of using canned tomatoes, we just finish with fresh tomatoes.
Smarts: For lighter summer sautes, instead of using canned tomatoes, we just finish with fresh tomatoes.
Proteins
Cuisines
Ingredients
Pesto Chicken and Zucchini Saute:
- Chicken breasts, boneless & skinless - 1 lb
- Garlic powder - 1 tsp
- Oregano, dried - 1/2 tsp
- Onions, small - 1 , chopped
- Zucchini - 1 lb , chopped
- Artichoke hearts (14 oz / 397 g can) - 1 can
- Tomatoes, any type - 2 , diced
- Cooking oil - 2 Tbsp
- Lemons - 1/2 , juice of
Basil Pesto (for 2 meals):
- Garlic - 2 cloves , peeled
- Basil sprigs - 4 oz , leaves of
- Pine nuts - 1/4 cup
- Cooking oil - 6 to 8 Tbsp
- Salt - 1/2 tsp
- Lemon juice - 2 tsp
Prep
- Chicken - Chop into bite sized pieces. Season with garlic powder, oregano, and some salt and pepper. Tenderize with a fork. (Can be done up to 3 days ahead)
- For pesto | Garlic cloves / Basil - Prep as directed. (Can be done up to 3 days ahead)
- Make pesto - Toast pine nuts in a frying pan over medium heat for 4 to 6 minutes, until pine nuts are golden and fragrant. Place pine nuts, garlic cloves, basil, oil, salt, and lemon juice into food processor and puree until smooth. Season to taste with more salt, black pepper, and lemon juice. Save 1/4 cup (59 mL) for Thursday’s night dinner (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
- Onions / Zucchini / Artichoke hearts - Chop. (Can be done up to 4 days ahead)
- Tomatoes - Prep as directed.
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Make
- Heat a non-stick saute pan or wok over medium-high heat. Add cooking oil and then chicken to heated oil. Saute for 5 to 7 minutes, until golden on the outside. Remove from pan and set aside.
- Return pan to heat. If there isn’t enough oil left in the pan, add some more oil and then onions to heated oil with some salt. Saute until softened, ~3 minutes.
- Next add zucchini and saute for 4 to 6 minutes before folding in artichoke hearts. Saute until zucchini is tender, but still crunchy.
- Return chicken back to the pan (with any juices that might have escaped) and toss with pesto. Taste and season with more salt, pepper, and lemon juice.
- Top with fresh tomatoes and serve warm!
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