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- 1 lb (450g) chicken breast, cut into bite-sized pieces - 2 cups fresh basil leaves - ½ cup roasted sunflower seeds - ½ cup grated Parmesan cheese - 1 teaspoon red pepper flakes - ¼ cup extra virgin olive oil - 2 cloves garlic, minced - Juice of 1 lemon - Salt and pepper to taste The main ingredients in this dish are simple yet full of flavor. The chicken breast provides a great source of protein. Fresh basil leaves add a sweet and aromatic touch. Roasted sunflower seeds give a nice crunch and nutty taste, making them perfect for pesto. If you want to add more flavor, you can include Parmesan cheese. It adds creaminess and a savory kick. For those who like some heat, red pepper flakes can spice things up. You will also need olive oil, garlic, lemon juice, salt, and pepper. Olive oil helps in cooking the chicken. Garlic brings depth to the pesto, and lemon juice adds brightness. Salt and pepper are essential for flavoring the dish perfectly. When you gather these ingredients, you will set yourself up for a tasty meal. First, gather your ingredients for the pesto. You will need fresh basil leaves, roasted sunflower seeds, minced garlic, and olive oil. - In a food processor, combine: - 2 cups fresh basil leaves - ½ cup roasted sunflower seeds - 2 cloves minced garlic - ¼ cup extra virgin olive oil - Juice of 1 lemon - Salt and pepper to taste Blend these ingredients until they form a smooth paste. Taste it and adjust the seasoning if needed. You want the flavors to pop! Next, heat a drizzle of olive oil in a large skillet over medium heat. - Add your chicken breast pieces, cut into bite-sized chunks: - 1 lb (450g) chicken breast Season the chicken with salt, pepper, and optional red pepper flakes for a little heat. Cook the chicken for about 5 to 7 minutes. Stir it often until it turns golden brown and is fully cooked. Once the chicken is done, it’s time to add some color and nutrition. - Toss in: - 2 cups halved cherry tomatoes - 1 cup fresh spinach Cook everything together for about 3 to 4 minutes. You want the cherry tomatoes to soften and the spinach to wilt nicely. Now, remove the skillet from the heat and mix in your sunflower pesto. Stir until all the chicken and veggies are coated in that vibrant, green goodness. If the pesto feels thick, add a splash of water to loosen it up. This dish is now ready to serve and enjoy! - Selecting the best basil: Choose fresh, vibrant basil leaves. Look for bright green color and no dark spots. Sweet basil works great for a rich taste. You can even mix in some other herbs like parsley for a twist. - Balancing flavors with lemon and salt: The lemon juice adds a bright kick to your pesto. Start with half a lemon and taste it. If it needs more zing, add a bit more. Salt enhances all the flavors, so sprinkle a little in, taste, and adjust. - Tips for accurate cooking time: Cooking the chicken for 5-7 minutes should get it just right. Cut the chicken into small, even pieces to ensure uniform cooking. Always check that it’s no longer pink inside. - Preventing dryness: Use medium heat to avoid overcooking. If you notice the chicken sticking to the pan, that’s a sign it might be getting dry. Stir often and remove it from heat as soon as it’s cooked. - Garnishing ideas: For a lovely touch, sprinkle extra sunflower seeds on top. Fresh basil leaves also make a nice garnish. A drizzle of olive oil can add shine and flavor. - Pairing with sides: This dish pairs well with a side of crusty bread or a light salad. You could also serve it over whole grain pasta or quinoa for a hearty meal. This adds texture and makes it filling. {{image_2}} You can change the nuts or seeds in the pesto. For instance, try using walnuts or pumpkin seeds. Each nut gives a unique taste. You can also switch the fresh basil for other herbs like cilantro or parsley. This keeps the dish fresh and fun. When it comes to veggies, you have options too. Zucchini, bell peppers, or even asparagus can work. They add color and nutrition. Just chop them into bite-sized pieces to mix well. If you prefer baking, that works too! Preheat your oven to 400°F (200°C). Spread the chicken and veggies on a baking sheet. Drizzle with olive oil and season. Bake for about 20-25 minutes. This method lets the chicken cook evenly and stay juicy. Grilling chicken is another tasty choice. Marinate the chicken in the sunflower pesto for added flavor. Grill over medium heat for about 6-8 minutes per side. This gives you a smoky taste that pairs well with the pesto. For a vegan or vegetarian meal, replace the chicken with chickpeas or tofu. They soak up the sunflower pesto nicely. You can also skip the Parmesan cheese or use a plant-based version. If you need a gluten-free dish, ensure all your ingredients are certified gluten-free. Use gluten-free pasta as a base if you want a heartier meal. This way, everyone can enjoy this delicious dish! To keep your sunflower pesto chicken fresh, store it in the fridge. Use an airtight container to prevent air from spoiling the food. Make sure to cool the dish to room temperature before sealing. This helps keep it tasty for a longer time. If you want to save leftovers for later, freezing is a great option. Portion the chicken skillet into smaller, airtight containers. This makes it easy to thaw just what you need. When you are ready to eat, take it out of the freezer. Let it thaw in the fridge overnight. To reheat, warm it in a skillet over low heat until hot. You can also use the microwave, but stir it well for even heating. The sunflower pesto chicken stays fresh in the fridge for about three days. If frozen, it can last for up to three months. Always check for signs of spoilage. If it smells off or looks strange, it's best to toss it. Safe storage ensures you enjoy this dish at its best flavor. Cooking the chicken takes about 5 to 7 minutes. Heat olive oil in the skillet over medium heat. Add the chicken pieces and season them with salt and pepper. Stir the chicken often. You want it to be browned and fully cooked. Check the chicken's color; it should be white and not pink inside. Yes, you can make the pesto a day or two in advance. Store it in an airtight container in the fridge. To keep it fresh, add a thin layer of olive oil on top. This helps prevent browning. When you're ready to use it, just stir it well. This recipe is great for meal prep! You can cook a big batch and store it. Divide the chicken skillet into portions. Use airtight containers to keep it fresh in the fridge. Simply reheat it when you're ready to eat. It tastes just as good the next day! This blog post guides you in making Sunflower Pesto Chicken Skillet, packed with flavor and nutrients. We discussed key ingredients, from chicken breast to basil and sunflower seeds. I shared step-by-step instructions for making pesto and cooking chicken perfectly. You learned tips for variations, storage, and meal prep. Incorporating these ideas can elevate your cooking. Experiment with flavor swaps and cooking methods to make this dish your own. Enjoy your time in the kitchen, and let your creativity shine!

Sunflower Pesto Chicken Skillet

Savor the deliciousness of this Sunflower Pesto Chicken Skillet that's perfect for a quick weeknight dinner! Packed with fresh basil, roasted sunflower seeds, juicy chicken, and vibrant cherry tomatoes, this dish is a flavor sensation. It’s easy to make in just 25 minutes! Discover the full recipe and impress your family with this healthy, mouthwatering meal. Click now to explore more and elevate your cooking game!
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

2 cups fresh basil leaves

½ cup roasted sunflower seeds

¼ cup extra virgin olive oil

2 cloves garlic, minced

½ cup grated Parmesan cheese (optional)

Juice of 1 lemon

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 cup spinach (fresh or baby)

1 teaspoon red pepper flakes (optional, for spice)

Instructions
 

Make the Sunflower Pesto: In a food processor, combine the basil leaves, roasted sunflower seeds, minced garlic, olive oil, lemon juice, and Parmesan cheese (if using). Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

    Cook the Chicken: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chicken pieces. Season with salt, pepper, and optional red pepper flakes. Cook for about 5-7 minutes until the chicken is browned and cooked through, stirring occasionally.

      Add Vegetables: Once the chicken is cooked, add the halved cherry tomatoes and spinach to the skillet. Cook for an additional 3-4 minutes until the tomatoes soften and the spinach wilts.

        Combine with Pesto: Remove the skillet from heat and stir in the sunflower pesto until the chicken and vegetables are evenly coated. If desired, you can add a splash of water to loosen the pesto if it feels too thick.

          Serve: Plate the chicken skillet immediately, garnishing with extra sunflower seeds and fresh basil if desired.

            Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4