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Pesto and Shredded Chicken
Pesto with Shredded Chicken
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Course: Main Dishes, Soup, Salad & Sandwich
Servings: 4 servings
Author: Cynthia Rusincovitch
Ingredients
Baked Chicken
  • 1 lb chicken breast boneless, skinless
  • salt and pepper to taste
Pesto Sauce
  • 1/2 cup Pesto if you use the ice tray storage method, it is about 4 cubes, give or take
  • 1/2 cup Greek Yogurt, Plain
Extras
  • fresh, chopped tomatoes
  • chopped lettuce for salads or leaves for sandwiches
  • slices of cheese, if desired
  • toasted bread for sandwiches or whole wheat pasta
Instructions
  1. Bake chicken as you normally would. I usually cook mine on 350 degrees for 25 minutes, give or take based on the thickness of the chicken. Make sure you salt and pepper the chicken well. Once the chicken is cooked through and cool enough to handle, shred the chicken with two forks or with your hands.
  2. Mix your pesto and greek yogurt together. Only add salt or pepper if you are certain. Remember the chicken was salted and peppered as well. Add the pesto mixture to the shredded chicken and combine.