Baked Walnut Pesto Chicken

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Prep Time 10 minutes
Cook Time 25 minutes
Course All Recipes, Dinner, Lunch
Cuisine All, Bodybuilding Friendly, Low Carb, Mediterranean, Poultry
Servings 6
Calories 377 kcal



  • 2 cups fresh basil packed, large stems removed
  • 3 tbs walnuts
  • 3 large garlic cloves
  • 2 tbs lemon juice
  • 3-4 tbs nutritional yeast (or 1/4 cup fresh grated Parmesan)
  • 1/4 tsp sea salt
  • 2/3 tbs extra virgin olive oil
  • 1-3 tbs water


  • 6 4 oz chicken breasts
  • 2/3 cup chopped walnuts
  • 1.5 oz pork rinds crushed
  • salt and pepper to taste


  • Preheat oven to 375*F. Line a baking sheet with parchment paper or foil.
  • To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  • Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – sauce should be thick for this recipe.
  • Pat chicken breast dry with a paper towel and place on baking sheet. Salt and pepper to taste. Evenly divide pesto, chopped walnuts and crushed pork rinds among the 6 chicken breasts. 
  • Bake chicken breasts for 20-22 minutes or until juices run clear.


Calories: 377kcalCarbohydrates: 5gProtein: 43gFat: 20gSodium: 442mgFiber: 1g
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