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Chicken Breast with Zucchini, Walnut, and Mint Pesto

Chicken Breast with Zucchini, Walnut, and Mint Pesto

Robin Miller

Ingredients

  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)

Directions

  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

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