Greek Pesto Chicken

by Dr. Daamini Shrivastav

August 1, 2015

Cooking chicken breasts isn’t easy. They tend to dry out very quickly on a grill and I am constantly looking for ways to preserve their moistness so that when cooked they remain juicy and succulent. Inspiration for this recipe came from baking – sour cream is often used to keep sponge batters moist. I used the next best healthy alternative 😉

This recipe is so simple and elegant that I definitely would recommend this to cook for your friends.

Quick Look
Servings - 3

Time : 30 mins

  You will need :

  • 500g chicken breast
  • 3 tbsp of homemade Pesto (follow link for recipe)
  • 3 tbsp of low-fat Greek Yoghurt
  • 3 red chillis diced
  • A large handful of fresh coriander
    To make :  

1) In a large marinating bowl mix together the pesto, yoghurt, chillis and coriander.

2) Slice your chicken breasts into 2inch wide strips. Add these to the marinade in the bowl and combine well ensure that all the chicken is well coated. I left mine to marinate overnight to ensure that the flavours fused and permeated the flesh. You could leave it to stand for 15 minutes alternatively

3) Pre-heat oven to 190 degree Celsius (375F). Transfer the marinade and chicken into a ceramic baking dish and bake for about 27 minutes.

4) To eat, a side of grilled vegetables or salad leaves of choice is perfection Garnish with crushed chilli flakes if you, like me, prefer a bit of heat

Dr. Daamini Shrivastav


Dr. Daamini Shrivastav

Juggling many roles from physician to writer to pilates instructor to Marketing-PR executive, Dr. Daamini is constantly pushed and inspired to get creative on how to encompass a Retreat into her daily life.
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