Ingredients
Scale
- 1 cup tightly packed fresh basil leaves (from about one 4-ounce container)
- ¼ cup pine nuts
- ¼ cup freshly grated Parmesan cheese
- 1 to 3 cloves garlic (to taste)
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt (plus more to taste if desired)
- ½ teaspoon freshly ground black pepper (or to taste)
- ⅓ to ½ cup HemisFares Extra Virgin Olive Oil
- 2 tablespoons HemisFares Extra Virgin Olive Oil (for cooking)
- About 1 1/4 pounds boneless skinless chicken breast (diced into bite-sized pieces)
- ⅓ cup pesto
- 1 ½ cups cherry or grape tomatoes (halved if desired)
- One 8-ounce container fresh mozzarella ‘pearls’ or small mozzarella balls (drained)
- About 10 fresh basil leaves (torn in half)
- 1 to 2 tablespoons balsamic reduction or balsamic glaze (for drizzling, or to taste)
Instructions
- Prepare the pesto by blending basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor.
- Drizzle in olive oil and blend until smooth.
- Heat 2 tablespoons of olive oil in a skillet and cook the diced chicken until 90% cooked.
- Add pesto and simmer until chicken is fully cooked.
- In a bowl, combine chicken with pesto, tomatoes, mozzarella, and torn basil.
- Drizzle with balsamic reduction, gently mix, and serve.
Notes
Use fresh, high-quality ingredients for best flavor.
Adjust garlic and lemon juice in pesto to your liking.
Store leftovers without mozzarella and balsamic for freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg