Parsley Pesto Dip With Herbed Chicken Fingers and Sweet Potato Bake
To wrap up a week of this lively, delicious and nutritious herb, let's make something simple and versatile. Something that can be used as a dip, flavor agent, or something yet for you to discover. Simplicity is great. But, versatility just makes for a spectrum of meal possibilities.
So go ahead, whip up a batch of this Parsley Pest Dip, then use it to liven up Herbed Chicken Fingers, Sweet Potato Bake, or your next recipe creation!
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Parsley Pesto Dip
1 cup fresh parsley (1 large bunch)
1/4 cup sunflower seeds (sub for any nut or seed)
1 lemon, juiced
2 tbsp minced garlic
2 tbsp tahini
2 tbsp avocado oil
sea salt to taste
Remove large stems from parsley bunch and place in food processor.
Add sunflower seeds, lemon juice, tahini and olive oil to food processor, then blend until uniform consistency. Add salt to taste.
Use as a dip or flavor filled sauce as you would pesto. Store in refrigerator for up to 1 week.
Herbed Chicken Fingers
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Makes: 8 servings
2 lbs chicken breast, cut into strips
1/2 cup rolled oats
1/4 cup pepitas (sub for sunflower seeds or any nut)
2 tbsp dried parsley
1 tbsp garlic powder
1 tsp fresh cracked black pepper
sea salt to taste
Prepare breading by processing rolled oats and pepitas in a food processor. Process until a rough powered mixture. Transfer to shallow, medium bowl.
Add parsley, garlic powder and black pepper to oat/ pepitas mixture. Mix, then add salt to taste.
Whisk the eggs in a separate, small bowl for the egg wash.
Bread the chicken strips by first dipping in egg wash, then coating with breading.
Air Fryer: place breaded chicken strips in air fryer and cook at 390˚F for 15 minutes, flipping half way. Oven: place breaded chicken strips on sprayed baking sheet and cook at 400˚F for 20min, flipping half way.
Serve with Parsley Pesto Dip. Refrigerate in air tight container for up to 5 days.
Sweet Potato Bake
Prep Time: 15 minutes | Cook Time: 1 hr | Total Time: 1hr 15min
Makes: 4 servings
3 large sweet potatoes, slices into discs
1/2 sweet onion, chopped
1/2 cup Parsley Pesto Dip
2 green onions, chopped (for garnish)
In a cast iron or oiled baking dish, line the bottom of the pan with one layer of sweet potato discs. Spread Parsley Pesto Dip on each disc, then add another layer. Repeat until all sweet potato discs are used
Sprinkle chopped onion on top of layered sweet potatoes.
Bake at 400˚F for 45-60 minutes, or until fork tender.
Garnish with green onions.
Serve immediately. Refrigerate in air tight container for up to 7 days.