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Chicken with Pesto Genovese

Updated: Feb 29

  • Simple dish and very tasty, made from Indian butter creamy and very healthy, so it's completely dairy-free. An ideal meal for summer days. If you like healthy food, then this is the right recipe for you. Follow recipe.

Ingredients: very easy, total time: 30 min.4 persons
  • 4 chicken breasts/ 2 pack

  • 2 tsp each: garlic powder and onion powder

  • 1 tsp sea salt

  • 1 Tbsp olive oil

  • 4 Tbsp cashew butter

  • 1 and 3/4 cup water

  • 1 pint cherry tomatoes 3–5 pieces

  • 3 Tbsp pesto (homemade, or store-bought)

  • 1 Tbsp lemon juice

  1. Season the chicken breasts on both sides with garlic powder, onion powder and sea salt.

  2. Put the olive oil on a medium heat in a large pan with high sides and wait for it to heat up.

  3. Add the chicken breasts and bake for 5 minutes on each side, until golden brown.

  4. While the chicken is roasting, mix the cashew butter with the water.

  5. Pour this sauce over the chicken, and reduce the heat to medium low and cover the pot.

  6. Leave the chicken to simmer for 10 + 12 minutes, stirring several times.

  7. Add the cherry tomatoes and cook for another 5 minutes.

  8. Remove the pan from the heat and stir in the pesto and lemon juice. Buon Appetito!

NOTE: If you have a blender at home, you can make cashew butter. Mix 2 cups of raw cashews with 1 tablespoon of oil until creamy. You will have 1 cup of cashew butter, and you can store it in the refrigerator for weeks. If the sauce gets a little too thick, thin it with a splash of water.

How to make Basil Pesto? Look here Recipe Pesto Genovese.

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