Cheesy Pesto Chicken
Prep time
Cook time
Total time
Tender chicken marinated in fresh pesto covered in gooey mozzarella cheese and topped with fresh tomatoes.
Serves: 2 Servings
  • 2 tbsp. prepared pesto or homemade
  • ¼ cup greek yogurt, plain
  • 8 oz chicken, skinless, boneless, split in half
  • 2 oz mozzarella cheese, divided
  • ½ cup tomatoes, seeded, diced
  1. Take 2 tbsp. of the pesto and add it to the yogurt and mix well. Spread yogurt mixture onto chicken and marinade for 1 - 4 hours.
  2. Spray a skillet with cooking spray and add the chicken with the marinade and cook over medium heat for about 4 minutes per side.
  3. Just before chicken is done add cheese and cover the pan with a lid for about 1 minute or until the cheese is melted.
  4. Place chicken on a plate and top with fresh tomatoes.
Calories per serving including pesto and tomatoes: 226, Fat: 8.7, Cholesterol: 85, Sodium: 181, Potassium: 138, Carbs: 3. Fiber: .06, Sugar: 0, Protein: 34.7

Pesto Recipe:

2 Cups packed basil leaves,
1 Clove garlic,
1 tsp. Parmesan Cheese (reduced fat),
2 tsp. Olive oil,
1/2 tsp. lemon juice,
salt & pepper to taste

In a food processor add your basil, garlic, cheese and lemon juice and process until leaves broken up and then slowly add the olive oil. Process until smooth. Add salt & pepper to taste.

Makes about ⅓ cup

Calories per tablespoon: 14.6, Fat: 1.5, Sodium: .02, Potassium: 11.6, Carbs: .03, Fiber: .01, Sugar: 0, Protein: .01
Nutrition Information
Serving size: 4 oz chicken
Recipe by Peanut Butter and Peppers at