Can You Make a Fresh, Zesty Chicken Dinner in Just 40 Minutes?
Ever craved a meal that’s light, vibrant, and packed with flavor but doesn’t keep you in the kitchen all night? What if you could whip up tender chicken, zesty arugula pesto, and a colorful pasta salad in under an hour? Chicken With Arugula Pesto is your answer—a quick, healthy dish that combines juicy chicken breasts with a peppery, lemony pesto, served alongside roasted tomatoes and a fresh pasta-green bean salad. With a 3.6-star rating from 5 reviews, this meal is perfect for busy weeknights or impressing guests with minimal effort. Ready to bring some fresh, summery vibes to your table? Let’s get cooking!
Overview: Why Chicken With Arugula Pesto Shines
What makes Chicken With Arugula Pesto so special? It’s a bright, balanced dish that pairs tender, pesto-rubbed chicken with a peppery arugula-parsley pesto that’s both fresh and nutty. The orecchiette pasta salad with green beans adds a hearty, veggie-packed side, while broiled tomatoes bring a sweet, caramelized touch. This recipe is quick, versatile, and perfect for family dinners, date nights, or meal prep, and it’s easy enough for beginners to nail.
Time requirement: 40 minutes total, with 15 minutes of prep and 25 minutes of cooking. It’s fast enough for a weeknight but feels special enough for guests.
Difficulty level: Super easy! If you can boil pasta, blend a sauce, and use a broiler, you’re set. No fancy tools needed—just a pot, food processor, and baking sheets. Kids can help toss the pasta salad or sprinkle breadcrumbs.
Health perks: Chicken provides lean protein for muscle health, while arugula and parsley offer antioxidants and vitamins A and C for immunity. Green beans and tomatoes add fiber and heart-healthy nutrients like lycopene. The minimal oil and whole-wheat breadcrumbs keep it light, and the quick prep means you’re eating wholesome food fast. Plus, it’s versatile—adjust for gluten-free or nut-free diets with ease.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Orecchiette pasta (6 ounces, about 1 1/2 cups): These “little ear” pastas hold the pesto and cheese perfectly. Sub: Penne, fusilli, or gluten-free pasta for dietary needs.
- Green beans (1/2 pound, trimmed and cut into pieces): Add crunch and fiber to the pasta salad. Sub: Asparagus, snap peas, or broccoli florets.
- Grated Parmesan cheese (1/3 cup): Brings nutty, salty flavor to the pasta and pesto. Sub: Pecorino Romano or nutritional yeast for vegan diets.
- Extra-virgin olive oil (2 tablespoons): Adds richness to the pasta and pesto and helps with broiling. Sub: Avocado oil or grapeseed oil.
- Lemon zest (1 teaspoon, finely grated): Brightens the pasta salad with a zesty kick. Sub: Lime zest or skip if unavailable.
- Baby arugula (3 cups): The peppery base of the pesto, packed with vitamins. Sub: Baby spinach or kale for a milder flavor.
- Fresh parsley (1/2 cup, firmly packed): Adds fresh, herby balance to the pesto. Sub: Basil or cilantro for a different twist.
- Almonds or hazelnuts (2 tablespoons, toasted): Bring nutty crunch to the pesto. Sub: Pine nuts, walnuts, or sunflower seeds for nut-free.
- Lemon juice (1 tablespoon, fresh): Adds tangy brightness to the pesto. Sub: White wine vinegar or lime juice.
- Skinless, boneless chicken breasts (4 small, about 1 1/4 pounds): Lean and quick-cooking, perfect for a fast meal. Sub: Chicken thighs (add 1-2 minutes per side) or tofu for vegetarian.
- Tomatoes (2 medium, halved): Add juicy, sweet flavor when broiled. Sub: Cherry tomatoes or canned tomatoes, drained.
- Whole-wheat breadcrumbs (2 teaspoons): Give the tomatoes a crispy topping. Sub: Regular breadcrumbs, panko, or crushed gluten-free crackers.
These ingredients are easy to find, and many are pantry staples. The mix of lean protein, nutrient-rich veggies, and healthy fats makes this a balanced, wholesome meal.
Step-by-Step Instructions: Let’s Cook This Fresh Feast!
Ready to start? You’ll need a pot, a food processor, two baking sheets (foil-lined), a wooden spoon, and plastic wrap. Preheat your broiler. These steps are simple, with tips for success.
- Cook the pasta and beans: Bring a pot of salted water to a boil. Add 6 ounces orecchiette and cook per package directions (about 8-10 minutes). Add 1/2 pound green beans 3 minutes before the pasta is done. Drain and rinse under cold water. Tip: Rinsing stops cooking and keeps the beans crisp.
- Toss the pasta salad: In a bowl, toss the drained pasta and beans with 1/6 cup Parmesan (half of 1/3 cup), 1 tablespoon olive oil, 1 teaspoon lemon zest, and a pinch of salt. Set aside. Tip: Taste and adjust salt—pasta loves seasoning!
- Make the pesto: In a food processor, puree 3 cups baby arugula, 1/2 cup parsley, 2 tablespoons toasted almonds or hazelnuts, 1 tablespoon lemon juice, 3 tablespoons water, the remaining 1/6 cup Parmesan, 1 tablespoon olive oil, and salt to taste until smooth. Transfer to a bowl. Tip: Scrape down the sides to blend evenly, and add a bit more water if too thick.
- Prep the chicken: Place 4 chicken breasts between two pieces of plastic wrap and pound to 1/2 inch thick using a meat mallet or rolling pin. Transfer to a foil-lined baking sheet and season with salt. Rub 1/4 cup arugula pesto all over the chicken. Tip: Pounding ensures even cooking and tender chicken.
- Broil the chicken: Broil the chicken, turning once, until cooked through (165°F internally), 4-5 minutes per side. Tip: Watch closely—broilers can burn fast. Use a meat thermometer to check doneness.
- Broil the tomatoes: Arrange 2 halved tomatoes cut-side up on another foil-lined baking sheet. Broil for 2 minutes. Spread each with a bit of pesto and sprinkle with 2 teaspoons whole-wheat breadcrumbs total. Broil until golden, about 1 more minute. Tip: Keep tomatoes close but not touching for even browning.
Assembly: Plate It Like a Pro
This dish is vibrant and fresh, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Chicken: Slice the chicken into strips or serve whole on plates. Tip: Slicing shows off the juicy interior and makes it easier to eat.
- Pasta salad and tomatoes: Spoon the pasta-green bean salad next to the chicken, and place a broiled tomato half (or two) on the side. Drizzle remaining pesto over the chicken or serve in a small bowl for dipping. Tip: Mix the pasta salad gently to keep beans vibrant.
- Serving suggestion: Pair with a light side like mixed greens or crusty bread to soak up extra pesto. Tip: Warm bread in the oven during broiling for a toasty touch.
- Presentation: For a summery vibe, use white or colorful plates to highlight the green pesto, red tomatoes, and golden chicken. Garnish with extra parsley or a lemon wedge for color. For gatherings, serve family-style on a platter with pesto in a bowl for drizzling.
Presentation tips: A sprinkle of extra Parmesan or a drizzle of olive oil adds a restaurant-style flair. Arrange tomatoes cut-side up for a pretty pop of color.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your chicken and sides tasting great.
- Storage: Store chicken, pasta salad, and tomatoes separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet over low heat (1-2 minutes per side) or microwave (1 minute). Reheat pasta salad and tomatoes in the microwave (30 seconds) or serve cold. Tip: Store pesto with a thin layer of olive oil on top to keep it green.
- Freezing: Freeze cooked chicken in an airtight container for up to 2 months; thaw in the fridge and reheat gently. Freeze pesto separately for up to 3 months. Pasta salad and tomatoes don’t freeze well—they get mushy. Tip: Freeze pesto in ice cube trays for easy portions.
- Make-ahead: Make pesto up to 2 days ahead and refrigerate. Cook pasta and beans a day early; toss with oil and cheese just before serving. Pound and season chicken up to 4 hours ahead; refrigerate. Tip: Don’t broil tomatoes until serving—they’re best fresh.
Health tip: Storing properly preserves the chicken’s protein and veggies’ vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is super flexible. Try these twists to keep it exciting while staying quick and healthy.
- Spicy kick: Add 1/4 teaspoon red pepper flakes to the pesto for a bit of heat.
- Veggie swap: Use asparagus, zucchini, or snap peas instead of green beans in the pasta salad.
- Vegetarian version: Swap chicken for grilled tofu or portobello mushrooms; rub with pesto and broil.
- Nut-free pesto: Replace nuts with sunflower seeds or omit for a smoother sauce.
- Pasta swap: Use farfalle, rotini, or gluten-free pasta for dietary needs.
- Creamy twist: Mix 2 tablespoons Greek yogurt into the pesto for a creamier texture.
These variations keep the prep fast and let you customize for any taste or diet.
Conclusion: Savor Your Fresh Chicken Feast
You’re now ready to master Chicken With Arugula Pesto! This quick, vibrant dish brings tender chicken, zesty pesto, and colorful sides to your table in just 40 minutes. It’s perfect for busy weeknights, date nights, or impressing friends with minimal effort. Play with spicy or veggie twists to make it your own. Grab that chicken, blend that pesto, and enjoy this healthy, flavorful meal. Share your results in the comments—I’d love to hear how it turned out!
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Chicken With Arugula Pesto
Description
Ever craved a meal that’s light, vibrant, and packed with flavor but doesn’t keep you in the kitchen all night? What if you could whip up tender chicken, zesty arugula pesto, and a colorful pasta salad in under an hour? Chicken With Arugula Pesto is your answer—a quick, healthy dish that combines juicy chicken breasts with a peppery, lemony pesto, served alongside roasted tomatoes and a fresh pasta-green bean salad
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Orecchiette pasta (6 ounces, about 1 1/2 cups): These “little ear” pastas hold the pesto and cheese perfectly. Sub: Penne, fusilli, or gluten-free pasta for dietary needs.
- Green beans (1/2 pound, trimmed and cut into pieces): Add crunch and fiber to the pasta salad. Sub: Asparagus, snap peas, or broccoli florets.
- Grated Parmesan cheese (1/3 cup): Brings nutty, salty flavor to the pasta and pesto. Sub: Pecorino Romano or nutritional yeast for vegan diets.
- Extra-virgin olive oil (2 tablespoons): Adds richness to the pasta and pesto and helps with broiling. Sub: Avocado oil or grapeseed oil.
- Lemon zest (1 teaspoon, finely grated): Brightens the pasta salad with a zesty kick. Sub: Lime zest or skip if unavailable.
- Baby arugula (3 cups): The peppery base of the pesto, packed with vitamins. Sub: Baby spinach or kale for a milder flavor.
- Fresh parsley (1/2 cup, firmly packed): Adds fresh, herby balance to the pesto. Sub: Basil or cilantro for a different twist.
- Almonds or hazelnuts (2 tablespoons, toasted): Bring nutty crunch to the pesto. Sub: Pine nuts, walnuts, or sunflower seeds for nut-free.
- Lemon juice (1 tablespoon, fresh): Adds tangy brightness to the pesto. Sub: White wine vinegar or lime juice.
- Skinless, boneless chicken breasts (4 small, about 1 1/4 pounds): Lean and quick-cooking, perfect for a fast meal. Sub: Chicken thighs (add 1-2 minutes per side) or tofu for vegetarian.
- Tomatoes (2 medium, halved): Add juicy, sweet flavor when broiled. Sub: Cherry tomatoes or canned tomatoes, drained.
- Whole-wheat breadcrumbs (2 teaspoons): Give the tomatoes a crispy topping. Sub: Regular breadcrumbs, panko, or crushed gluten-free crackers.
These ingredients are easy to find, and many are pantry staples. The mix of lean protein, nutrient-rich veggies, and healthy fats makes this a balanced, wholesome meal.
Instructions
Ready to start? You’ll need a pot, a food processor, two baking sheets (foil-lined), a wooden spoon, and plastic wrap. Preheat your broiler. These steps are simple, with tips for success.
- Cook the pasta and beans: Bring a pot of salted water to a boil. Add 6 ounces orecchiette and cook per package directions (about 8-10 minutes). Add 1/2 pound green beans 3 minutes before the pasta is done. Drain and rinse under cold water. Tip: Rinsing stops cooking and keeps the beans crisp.
- Toss the pasta salad: In a bowl, toss the drained pasta and beans with 1/6 cup Parmesan (half of 1/3 cup), 1 tablespoon olive oil, 1 teaspoon lemon zest, and a pinch of salt. Set aside. Tip: Taste and adjust salt—pasta loves seasoning!
- Make the pesto: In a food processor, puree 3 cups baby arugula, 1/2 cup parsley, 2 tablespoons toasted almonds or hazelnuts, 1 tablespoon lemon juice, 3 tablespoons water, the remaining 1/6 cup Parmesan, 1 tablespoon olive oil, and salt to taste until smooth. Transfer to a bowl. Tip: Scrape down the sides to blend evenly, and add a bit more water if too thick.
- Prep the chicken: Place 4 chicken breasts between two pieces of plastic wrap and pound to 1/2 inch thick using a meat mallet or rolling pin. Transfer to a foil-lined baking sheet and season with salt. Rub 1/4 cup arugula pesto all over the chicken. Tip: Pounding ensures even cooking and tender chicken.
- Broil the chicken: Broil the chicken, turning once, until cooked through (165°F internally), 4-5 minutes per side. Tip: Watch closely—broilers can burn fast. Use a meat thermometer to check doneness.
- Broil the tomatoes: Arrange 2 halved tomatoes cut-side up on another foil-lined baking sheet. Broil for 2 minutes. Spread each with a bit of pesto and sprinkle with 2 teaspoons whole-wheat breadcrumbs total. Broil until golden, about 1 more minute. Tip: Keep tomatoes close but not touching for even browning.
FAQs: Your Questions Answered
Can I use frozen green beans? Yes! Add frozen beans directly to the boiling pasta for the last 2 minutes; rinse with cold water to keep crisp.
What are the health benefits? Chicken provides lean protein for muscle health. Arugula and parsley offer antioxidants and vitamins A and C for immunity. Green beans and tomatoes add fiber and lycopene for heart health.
How do I know the chicken is done? It should hit 165°F internally and be opaque throughout. Use a meat thermometer or cut to check.
Can I prep for a party? Yes! Make pesto and pasta salad a day ahead. Broil chicken and tomatoes just before serving for freshness.
Kid-friendly? Totally! Mild flavors and fun pasta shapes are a hit. Skip arugula for spinach pesto if kids prefer less peppery taste.
Why is my pesto bitter? Too much arugula or overprocessed. Add a pinch of sugar or more lemon juice to balance next time.
Gluten-free? Use gluten-free pasta and check breadcrumbs for hidden gluten. All other ingredients are naturally gluten-free.
How to store leftovers? Fridge for 3 days; reheat gently or serve cold. Freeze chicken and pesto for 2-3 months; thaw before reheating.