Chicken with Pistachio Pesto and Sun Dried Tomatoes Recipe

By admin |

I don’t eat chicken all that often but when I do, this is one of my favorite recipes. It’s the perfect recipe to make when you’re entertaining as it’s easy to make but tastes like you spent all day in the kitchen…my kind of recipe!

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Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

Prep Details

Servings: 4


chicken breasts (I always use organic, free range chicken

your favorite Italian dressing, as a marinade

2 cups packed basil leaves

1/2 cup pistachios

1/4 cup olive oil

1 tsp sea salt

dash freshly ground black pepper

sun dried tomatoes, packed in oil


Photo: Linda Wagner

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

For the Chicken:

1. First marinade the chicken in your favorite Italian dressing for 2-24hrs. I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

2. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 minutes.

3. Next, take the cover off and let cook for another few minutes until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec - 1 min on each side.

4. Top with a layer of pesto and sun dried tomatoes. Viola!