Walnut Pesto Chicken
Crunchy walnuts, and flavorful pesto coat this tender sheet pan chicken that's made with only a few ingredients. Walnut Pesto Chicken is a healthy recipe that's easy to make and easy on your budget.
Servings: 4 servings
Calories: 404kcal
Ingredients
- 1 lb Yukon Gold Potatoes quartered
- 1 tablespoon Oil
- 4 Boneless, Skinless, Chicken Breasts
- 1/4 cup Basil Pesto
- 1/2 cup Walnuts
- 1 tablespoon Fresh Thyme
Instructions
- Preheat the oven to 400ºF.
- In a medium bowl toss the quartered potatoes with salt and pepper and oil. Place on a large rimmed baking sheet and cook for 25 minutes.
- If the chicken breasts are thicker than 3/4″ at the thickest point, place them on a cutting board, cover with plastic wrap, and gently pound (using a rolling pin) the thick end until it’s between 1/2 to 3/4″ thickness.
- Brush basil pesto over both sides of chicken breasts.
- In a food processor pulse the walnuts until a fine meal forms, but some pieces remain. Place on a flat plate and roll the chicken pieces into the walnuts until coated.
- Nestle in with the potatoes onto the rimmed baking sheet. Pull the thyme leaves off the springs and sprinkle them on top of the chicken and potatoes.
- Continue to cook for 20 to 25 minutes or until the chicken reaches an internal temp of 165℉.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 23g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 283mg | Potassium: 971mg | Fiber: 4g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 2mg