21- Pesto Sheet Pan Chicken Bake
Print recipe| Serving Size 1 serving (makes 4) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 437 kcal | ||
| Protein | 29g | ||
| Total Carbohydrate | 6g | ||
| Total Fat | 36g | ||
| Fibre | 2g | ||
Ingredients
- 1 Large handful of basil (** PESTO **)
- 1/2 cup pine nuts (** PESTO **)
- 1/4 cup olive oil (** PESTO **)
- 1 Large handful spinach (** PESTO **)
- 1/4 cup parmesan cheese (** PESTO **)
- 1 Large lemon (zest and juice reserved) (** PESTO **)
- 2 cloves garlic (** PESTO **)
- 1/2 teaspoon salt (** PESTO **)
- 1/4 teaspoon pepper (** PESTO **)
- 2-3 tablespoons water or chicken stock (** PESTO **)
- 4 chicken breasts
- 1 bunch asparagus
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Directions
| Step 1 | |
| Combine all pesto ingredients in a high speed blender and blend on high until smooth. Add 2-3 tablespoons of water or chicken stock to desired consistency. Mixture should be thick and spreadable. | |
| Step 2 | |
| Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add chicken breasts to pan and coat with olive oil, salt, and pepper. Top each breast with pesto and bake for 15 minutes. Remove from oven and add asparagus. Lightly season with salt, pepper, and a small drizzle of olive oil. | |
| Step 3 | |
| Bake for an additional 10-15 minutes until chicken is cooked through (roughly 165 degrees F). Serve with a small salad or miracle noodles if desired. | |