Vegan Cilantro Pesto Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
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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