Chicken with Basil-Tomato Aioli
Pan-seared chicken sits on a bed of orzo pasta, topped with a dollop of homemade basil-tomato aioli. Simple, quick, tasty, and perfect for busy weeknights!
Servings: 4
Ingredients
For the Aioli
- 1 cup light mayonnaise
- 1/2 cup fresh basil leaves
- 5 sun-dried tomato strips , packed in oil and herbs
- 1 clove garlic
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 4 6 ounce boneless, skinless chicken breasts
Cooked orzo pasta, for serving
Instructions
- Combine mayonnaise, basil, sun-dried tomatoes, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse several times until smooth. Set aside.
- Warm olive oil in a skillet over medium-high heat. Sprinkle the chicken breasts with some salt and pepper; add to the pan. Saute for 6-7 minutes per side, until cooked through and no pink remains.
- Transfer to individual plates with some cooked orzo. Drizzle pan drippings over the chicken and serve with a dollop of the aioli.
Notes
The aioli can be made the day before and stored in the refrigerator in an air-tight container.
Nutrition
Calories: 224kcal · Carbohydrates: 7g · Protein: 1g · Fat: 22g · Saturated Fat: 3g · Cholesterol: 10mg · Sodium: 574mg · Potassium: 85mg · Fiber: 1g · Sugar: 2g · Vitamin A: 246IU · Vitamin C: 5mg · Calcium: 9mg · Iron: 1mg