Eosinophilic Esophagitis Friendly Cilantro Pesto Chicken

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Cilantro Pesto Chicken

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp sea salt
¼ tsp black pepper
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the cilantro pesto

2 cups fresh cilantro leaves and tender stems, loosely packed
⅓ cup raw pumpkin seeds (pepitas)
3 tbsp garlic-infused olive oil
2 tbsp fresh lemon juice
½ tsp sea salt
¼ tsp ground cumin
2–3 tbsp water, as needed to thin

For serving

lemon wedges, for serving (optional)

Instructions

1
Add the cilantro, pumpkin seeds, garlic-infused olive oil, lemon juice, sea salt, and cumin to a food processor. Pulse 8–10 times until roughly chopped, then process continuously for about 30 seconds until a coarse, spreadable paste forms. Add water 1 tablespoon at a time and pulse until the pesto loosens to a spoonable consistency. Taste and adjust salt if needed. Set aside.
2
Pat the chicken breasts dry with paper towels and season both sides evenly with the sea salt and black pepper.

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