This is an easy nice Whole30 & Paleo meal that I often take to friends when they’ve had a baby or need a meal except I usually serve theirs with regular rice, not cauliflower rice ; ). Comes together quick, especially if you have already made the pesto. Pesto can be frozen, as you don’t need all of it for this recipe. This is also a family win, so hooray for the kids liking it too!
Sun Dried Tomato Pesto Chicken
- 1.5 pounds chicken breast cut into small chunks
- 1/3 cup sun dried tomato pesto see recipe below
- 1 can petite diced tomatoes
- Olive oil
- Salt & Pepper
Sun Dried Tomato Pesto
- 8 oz canned sun dried tomatoes
- 1/2 cup spaghetti sauce
- 2 oz basil
- 1/4 cup pinenuts can sub cashews if needed for cost or allergies
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Heat olive oil over medium heat and then add chicken pieces. Sprinkle with salt and pepper and cook until golden brown on all sides.
While chicken is cooking, mix all of the pesto ingredients in a food processor or blender, blending until smooth. You will not need all of this batch for this recipe, you can put the remaining in the freezer for next time!
Add 1/3 cup pesto and stir until all chicken pieces are covered with pesto.
Add tomatoes and stir. Simmer for 15 minutes.
Serve on top of cauliflower rice or rice.
Meal can also be topped with a dairy-free or dairy mozzarella cheese. Add before simmering to melt.