Vegetarian Sun-Dried Tomato Pesto Chicken
Total time40 min
Prep time15 min
Cook time25 min
4.5(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 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 tipUse 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!