Directions:
- Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil.
- Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.53 Kcal (1576 kJ) | ||
| Calories from fat | 178.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 30% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 762.78mg | 32% | |
| Potassium | 763.75mg | 16% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 50.96g | 102% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 139.01 Kcal (582 kJ) | ||
| Calories from fat | 65.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 30% | |
|---|---|---|---|
| Cholesterol | 51.4mg | 46% | |
| Sodium | 281.6mg | 32% | |
| Potassium | 281.96mg | 16% | |
| Total Carbs | 1g | 1% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 18.81g | 102% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 7.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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