Ingredients
Scale
- 1.5 lbs Chicken breasts, boneless and skinless
- 1/2 cup Raw pumpkin seeds (pepitas)
- 2 cups Fresh basil leaves, packed
- 2 cloves Garlic, peeled
- 1/2 cup Parmesan cheese, freshly grated
- 1/3 cup Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Avocado oil (for searing)
Instructions
- Place a small skillet over medium heat. Add the raw pumpkin seeds and toast them for 3 to 5 minutes, shaking the pan frequently. Once they become fragrant and start to “pop” or turn lightly golden, remove them from the heat immediately. Set aside a small handful for garnish later.
- In a food processor, combine the toasted pumpkin seeds, fresh basil, garlic, parmesan cheese, lemon juice, salt, and pepper. Pulse until the ingredients are coarsely chopped. While the processor is running on low, slowly drizzle in the extra virgin olive oil until the mixture reaches a smooth but slightly textured consistency. Taste and adjust salt if necessary.
- Slice the chicken breasts into even-sized cutlets or large strips to ensure quick cooking. Season lightly with salt and pepper. Heat the avocado oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the edges are golden brown.
- Reduce the heat to low. Add the pumpkin seed pesto directly into the skillet with the chicken. Toss the chicken thoroughly to ensure every piece is generously coated. Let it warm through for just 1 minute—avoid overheating the pesto, as high heat can dull the bright green color of the basil. Remove from heat immediately.
- Transfer the chicken to a serving platter or individual plates. Sprinkle the reserved toasted pumpkin seeds over the top for extra crunch. Add an extra dusting of parmesan cheese or a few fresh basil leaves if desired. Serve alongside roasted vegetables or a light quinoa salad.
- Cook Time: 35 minutes