pesto

Pan-Fried Tilapia With Green Pea Pesto

Oftentimes, the less food I have in the house, the more creative I’m forced to be and the better my recipes turn out. Case in point, tonight’s dinner. I missed my weekly trip to the grocery store to stock up on fresh produce, so my veggie options were pretty slim. With frozen peas one of my few choices (and not one of my favorites), I needed a way to “hide” the peas in the meal. Pesto became the perfect solution. Add a spoonful or two to a piece of tilapia or even chicken, and you forget you’re eating something healthy. Enjoy!

Pan-Fried Tilapia With Green Pea Pesto
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
For the Pesto
  1. 1 cup frozen peas, defrosted
  2. 1/4 cup pine nuts
  3. 2 teaspoons extra virgin olive oil
  4. 3 cloves garlic, chopped
  5. 2 tablespoons fresh parsley leaves
  6. 1/2 teaspoon kosher salt
  7. 1/8 teaspoon black pepper
  8. Dash of cayenne pepper (optional)
For the Fish
  1. 4 tilapia filets
  2. 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
  3. 1 teaspoon unsalted butter
  4. 1 lemon wedge
  5. Salt and ground black pepper
  6. 1 tomato, diced
Instructions
  1. Pulse together all of the pesto ingredients in food processor until almost smooth. Set aside.
  2. Brush tilapia filets on both sides with 1 tablespoon of olive oil. Season with salt and pepper.
  3. In a large non-stick skillet, heat the butter and remaining teaspoon of olive oil over medium-high heat. Add the fish, and cook for about 4 minutes per side, until no longer translucent in the middle and lightly golden brown. Remove from heat, and squeeze fresh lemon juice over the fish.
  4. To serve, top fish with a spoonful of pesto and sprinkle with diced tomatoes.
Seasoned to Impress https://seasonedtoimpress.com/

 

Bruschetta Chicken

I have a love/hate relationship with chicken, especially boneless chicken breasts. If they aren’t marinaded with strong flavors or covered with sauce and cooked just right, I can barely swallow a bite. This recipe meets those standards — coated with basil pesto, topped with diced tomatoes, red onion, basil, and parmesan cheese, and baked until perfectly juicy. 

Bruschetta Chicken
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 (about 1 pound) boneless, skinless chicken breasts, butterflied and cut in half
  2. 3 tablespoons prepared basil pesto
  3. 2 tablespoons extra virgin olive oil, divided
  4. 1 cup diced tomatoes
  5. 1/4 cup diced red onion
  6. 1 clove garlic, minced
  7. 1 tablespoon chopped fresh basil
  8. 1 tablespoon balsamic vinegar
  9. 1/2 teaspoon kosher salt
  10. Ground black pepper
  11. 1/2 cup grated parmesan cheese.
Instructions
  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper. Place pieces in a large ziploc bag and add pesto and 1 tablespoon olive oil. Toss around in bag to coat chicken. Remove chicken from bag and place in a greased baking dish.
  3. In a large bowl, add the tomatoes, onion, garlic, basil, balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper. Stir gently to combine.
  4. Top the chicken pieces with the tomato mixture.
  5. Cover and bake for 20 minutes or until juices run clear.
  6. Sprinkle with grated parmesan cheese, return to oven uncovered, and allow cheese to melt, about 3 minutes.
Seasoned to Impress https://seasonedtoimpress.com/

Roasted Vegetable and Pesto Quinoa

After a weekend full of “cheat-day” foods, I was in desperate need of a healthy dinner tonight. This quinoa is loaded with veggies — red pepper, zucchini, eggplant, and onion — and keeps you feeling full thanks to the protein and fiber from the chickpeas. Add in super flavorful basil pesto and a sprinkle of feta cheese, and you almost forget you’re eating a healthy meal. 

Roasted Vegetable and Pesto Quinoa
Serves 6
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 cup uncooked quinoa
  2. 1/4 cup basil pesto
  3. 1 medium red pepper, cut into 1-inch pieces
  4. 1 small zucchini, cut into 1-inch pieces
  5. 1/2 a small eggplant, cut into 1-inch pieces
  6. 1 medium yellow onion, cut into 1-inch pieces
  7. 1 15.5 oz. can chickpeas, rinsed and drained
  8. 2 tablespoon extra virgin olive oil
  9. 1/2 teaspoon kosher salt
  10. Ground black pepper
  11. Crumbled feta cheese (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place chopped veggies on a large rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss, and spread evenly.
  3. Roast for 25 minutes, stirring once halfway through.
  4. In the meantime, cook quinoa according to package directions.
  5. In a large bowl, combine cooked quinoa and roasted vegetables. Gently stir in pesto, adding a teaspoon or two of olive oil, if needed, to thin pesto.
  6. Top with feta cheese, and serve.
Seasoned to Impress https://seasonedtoimpress.com/