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Chicken with Broccoli and Parsley Walnut Pesto

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Total Time (minutes)
25
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 5 minutes
Calories Per Serving: 420
Nutrients

Nutrition Facts

Serving Size 214

Amount per serving
Calories 420 Calories from fat: 140
% Daily Value*
Fat 15 g 23 %
Saturated 2.5 g 13 %
Trans 0 g
Cholesterol 55 mg 18 %
Sodium 380 mg 16 %
Potassium 540 mg 15 %
Carbohydrate 48 g 16 %
Fiber 5 g 20 %
Sugars 3 g
Protein 25 g
Vitamin A 60 %
Vitamin C 120 %
Calcium 10 %
Iron 35 %
Vitamin E 10 %
Vitamin K 320 %
Thiamin 40 %
Riboflavin 40 %
Niacin 90 %
Vitamin B6 50 %
Folate 50 %
Vitamin B12 15 %
Pantothenic Acid 35 %
Phosphorus 50 %
Magnesium 30 %
Zinc 40 %
Selenium 100 %
Copper 25 %
Manganese 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A scrumptious dish of chicken and broccoli accompanied by a unique pesto sauce.

Ingredients

  • 1/4 cup walnuts
  • 1 large clove garlic, smashed
  • 1 cup fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 2 tablespoons olive oil + 1 teaspoon
  • 4 skinless chicken thighs (about 8 ounces each)
  • 8 ounces gemelli or penne pasta
  • 1/2 pound DOLE® Broccoli Crowns, chopped into florets (about 3 cups)

Directions

  1. Toast walnuts and garlic in a dry skillet over medium-high heat for 3 to 4 minutes, until fragrant. Transfer to a food processor. Add the parsley, oregano, and 1/4 teaspoon of salt. With the motor running add the lemon juice and 2 tablespoons olive oil. Transfer mixture into serving bowl.

  2. Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat. Season the chicken thighs with remaining 1/4 teaspoon salt and pepper and arrange in skillet. Cook for 10 to 15 minutes turning once, until lightly brown on both sides. Chicken is cooked through and a thermometer inserted in the thickest part measures 160°F.

  3. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions. In the last 2 minutes of cooking time, add the broccoli. Drain and transfer pasta and broccoli to serving bowl. Toss to coat. Serve with chicken thighs.
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Chicken with Broccoli and Parsley Walnut Pesto A scrumptious dish of chicken and broccoli accompanied by a unique pesto sauce. Prep Time: Cook time: Serves: 4
Nutrition facts: 420 Calories, 15 grams fat
Ingredients:

1/4 cup walnuts, 1 large clove garlic, smashed, 1 cup fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, divided, 1/8 teaspoon ground black pepper, 1 tablespoon lemon juice (from 1/2 lemon), 2 tablespoons olive oil + 1 teaspoon, 4 skinless chicken thighs (about 8 ounces each), 8 ounces gemelli or penne pasta, 1/2 pound DOLE® Broccoli Crowns, chopped into florets (about 3 cups), Directions:

Toast walnuts and garlic in a dry skillet over medium-high heat for 3 to 4 minutes, until fragrant. Transfer to a food processor. Add the parsley, oregano, and 1/4 teaspoon of salt. With the motor running add the lemon juice and 2 tablespoons olive oil. Transfer mixture into serving bowl.

Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat. Season the chicken thighs with remaining 1/4 teaspoon salt and pepper and arrange in skillet. Cook for 10 to 15 minutes turning once, until lightly brown on both sides. Chicken is cooked through and a thermometer inserted in the thickest part measures 160°F.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions. In the last 2 minutes of cooking time, add the broccoli. Drain and transfer pasta and broccoli to serving bowl. Toss to coat. Serve with chicken thighs.