Skip Nav

Chicken Breast with Zucchini, Walnut, and Mint Pesto

Chicken Breast with Zucchini, Walnut, and Mint Pesto

Robin Miller


  1. 1/3 cup California walnuts, toasted
    1 medium zucchini, cut into 2-inch pieces
    1/2 cup fresh mint leaves
    2 cloves garlic
    2 tablespoons olive oil
    3 – 4 tablespoons cold water
    Salt and freshly ground black pepper
    1 – 2 tablespoons vegetable oil, or additional olive oil, for cooking the chicken
    4 boneless, skinless chicken breasts halves (about 5 ounces each)


  1. To make the pesto, put the walnuts in a food processor and add the zucchini, mint, garlic, and olive oil. Process until smooth, scraping down the sides of the container once or twice. Add enough water to make a pesto that is just thick enough to spoon over the chicken, but not runny. Season with salt and pepper to taste and set aside.
  2. Coat a stove-top grill pan or skillet with the vegetable oil or olive oil and preheat over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken to hot pan and cook 3- 4 minutes per side, until golden brown and cooked through; cut into a piece to be sure it is fully cooked. Transfer the chicken to warm plates, and spoon the pesto over just before serving.

Serves 4

Nutrition information per serving: 180 calories, 10g total fat, 2g saturated fat, 4g monounsaturated fat, 4g polyunsaturated fat, 45mg cholesterol, 221mg sodium, 1g total carbohydrate, 1g fiber, 20g protein

Latest Fitness
All the Latest From Ryan Reynolds