Paleo + Whole30 Almond Crusted Pesto Chicken
A quick and healthy 30 minute dinner recipe!
Servings: 4
Calories: 414
Ingredients
- 4 6-ounce chicken breasts, pounded to be an even thickness (I get my chicken from ButcherBox, which I highly recommend)
- 1 cup raw almonds
- 1/4 cup paleo + whole30 mayonnaise
- 1/4 cup paleo + whole30 pesto
- 1 teaspoon salt
- 1 tablespoon olive oil
Kitchen Equipment Needed:
- Rimmed baking sheet with wire rack
- Parchment paper or aluminum foil for easy cleanup
- Food processor with S-blade attachment
- Instant read meat thermometer
Instructions
- Preheat oven to 350ºF with the oven rack in the middle. Line the rimmed baking sheet with parchment paper or aluminum foil (for easy cleanup), and set in the wire rack.
- In your food processor with the s-blade attachment, chop the almonds until they are course crumbs.
- In a small bowl, stir to combine the mayonnaise and pesto.
- Place the chicken breasts on the rimmed baking sheet. Evenly divide the pesto mixture on top of the 4 chicken breasts and spread in an even layer. Sprinkle the salt on top of the pesto topped chicken. Evenly divide the chopped almonds on top of the pesto mixture, and gently press the almonds into the pesto mixture with your hands to help it stick. Drizzle the top of the almond crusted chicken with olive oil.
- Bake until the chicken has an internal temperature of 165ºF, about 20 minutes. Remove from the oven and allow the chicken to rest for 5 minutes on the wire rack. Serve warm.
Notes
I like to double the pesto/mayo mixture, and serve the extra with the cooked chicken as a dipping sauce, yum!
You want to be sure to use raw almonds. They roast in the oven. If you use almonds that are already roasted, they get too bitter while the chicken bakes.
Nutrition
Calories: 414 | Total Carbs: 4.8g | Protein: 43.2g | Fat: 24.5g | Fiber: 0g | Net Carbs: 5g