Chicken Breast with Zucchini, Walnut, and Mint Pesto
At only 180 calories per serving, this dinner dish will be a definite hit for any healthy eater.
-Recipe Courtesy of Robin Miller for the California Walnut Board, walnuts.org
A good pesto can go a long way. This version from Food Network’s Robin Miller is a fresh and lively combination of zucchini with mint and walnuts. Used here with chicken breast, it would also make a great sandwich spread or dip for veggies.
Makes 4 Servings
1/3 cup California walnuts, toasted
1 medium zucchini, cut into 2-inch pieces
1/2 cup fresh mint leaves
2 cloves garlic
2 tablespoons olive oil
3 – 4 tablespoons cold water
Salt and freshly ground black pepper
1 – 2 tablespoons vegetable oil, or additional olive oil, for cooking the chicken
4 boneless, skinless chicken breasts halves (about 5 ounces each)
1. To make the pesto, put the walnuts in a food processor and add the zucchini, mint, garlic, and olive oil. Process until smooth, scraping down the sides of the container once or twice. Add enough water to make a pesto that is just thick enough to spoon over the chicken, but not runny. Season with salt and pepper to taste and set aside.
2. Coat a stove-top grill pan or skillet with the vegetable oil or olive oil and preheat over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken to hot pan and cook 3-4 minutes per side, until golden brown and cooked through; cut into a piece to be sure it is fully cooked. Transfer the chicken to warm plates, and spoon the pesto over just before serving.