Paleo Pesto Chicken

Posted on Apr 14 2015 - 10:22am by Marianne

I have here a dairyfree pesto paste that I tend to rub chicken with and oven bake for something different and it tastes amazing. I love how the oil changes to a lovely green colour once cooked.

Paleo Pesto Chicken
Serves 4
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
  1. 4 large free range chicken breast or thighs sliced in half
  1. 1 cup of raw cashews
  2. 2 large handfuls of fresh basil leaves
  3. 1 garlic clove whole
  4. 1 tbls pine nuts
  5. 6 green olives pitted (optional)
  6. 1 tbls soft ghee
  7. 1/3 cup of extra virgin olive oil
  8. pepper
  9. sea salt
  1. Preheat an oven to 200 degrees (392F)
  2. Add the pesto ingredients except the chicken into a hand blender and pulse until well minced, scraping down the sides and pulsing until the pesto forms a smooth paste.
  3. In a large bowl add the chicken fillets or chicken thighs, pour the pesto paste on top and mix with your hands so all the chicken is coated and the pesto is distributed evenly.
  4. Lay the chicken evenly onto a large baking dish and you can add more pesto on top of the fillets if you like, from the bowl.
  5. Sprinkle some more sea salt and a drizzle of olive oil on top and bake for 35-40 minutes.
  1. Pine nuts are limited on a Whole30 challenge, so 1 Tbls should be fine.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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