Vegan Sun-Dried Tomato Pesto Chicken

Total time40 min

Prep time15 min

Cook time25 min

4.5

(22)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose 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 pesto

½ cup sun-dried tomatoes (oil-packed, drained and patted dry)
1 cup fresh basil leaves, packed
¼ cup fresh flat-leaf parsley leaves
3 tbsp pumpkin seeds (pepitas)
2 tbsp garlic-infused olive oil
2 tbsp olive oil
1 tbsp fresh lemon juice
¼ tsp sea salt

For the sauce

¼ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For serving

1 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
2
Combine the sun-dried tomatoes, basil, parsley, pumpkin seeds, garlic-infused olive oil, 2 tbsp olive oil, lemon juice, and 1/4 tsp sea salt in a food processor. Pulse 10–12 times, then scrape down the sides and process until the mixture is a coarse, spreadable paste — not completely smooth. Set aside.

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