Baked Pesto Chicken

Make your own simple pesto sauce to add to this lean, protein-packed chicken for a delicious garlicy, peppery and slightly minty flavor punch. This pairs perfectly with Oven-Roasted Vegetables to round out the meal.


  • 6 boneless, skinless chicken breasts (about 5 oz each)
  • 2 cups basil leaves
  • 4 cups kale leaves, fibrous stems removed
  • 1/3 cup walnuts
  • 1 clove garlic
  • 2 tsp salt
  • 1 Tablespoon fresh lime juice
  • 1/2 cup avocado oil (or olive oil)
  • 1/2 cup Light Mozzarella, shredded

Makes 6


  1. Preheat oven to 425'F.
  2. In a food processor add in basil, kale, walnuts, garlic, salt and lime juice.
  3. As you begin to pulse the food processor, stream oil in through the top opening as the machine is running.
  4. Once your pesto is smooth and completely mixed, season to taste and remove from food processor.
  5. Place chicken breasts in a glass 13x9 inch baking dish.
  6. Top each chicken breast with about 2 tablespoons of pesto, smoothing it with the back of a small spoon.
  7. Bake at 425'F for 33-35 minutes.
  8. Add a sprinkle of mozzarella cheese to the top of each chicken breast and continue cooking for 5-7 minutes longer or until the meat is heated through to an internal temperature of 165'F.
  9. Serve hot with a side of Oven-Roasted Vegetables
  10. Tips: If you are wanting to roast the veggies at the same time as this chicken, simply prepare veggies while chicken begins cooking and add the baking sheet of veggies to the oven when there is about 25 minutes of cook time remaining for the chicken. They will cook together and be ready at the same time.
  11. Notes: This pesto recipe makes about 2 cups. You will not use all of it for this chicken. Save any remaining sauce in an airtight container in the fridge for up to 3 days or in a freezer-safe, labeled container in the freezer for up to 2 months. This pesto works great with chicken, turkey and pork and can be added to vegetables for a fresh new flavor.

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Nutrition facts

Per Serving

  • calories: 257
  • cholesterol: 86mg
  • potassium: 109mg
  • protein: 36.4g
  • saturated fat: 2g
  • sodium: 449mg
  • total carbohydrates: 2.7g
  • total fat: 11.3g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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