Chicken Pesto Bake Recipe Idea

 

Chicken Pesto Bake!!😊

Makes 2 servings�Per serving�

1 Leaner protein�

1 Green�

¾ condiment�

1 fat

Ingredients:�

13.65 ounces boneless, skinless chicken breast ~Yields 9 oz cooked (1 1/2 leaner)�

1/4 tsp salt (1 condiment)�

¼ tsp pepper (1/2 condiment)�

4 teaspoons pesto (instructions below)�

1 cup (6.34 oz) tomato (2 greens)

�½ cup part-skim mozzarella (1/2 lean)

Directions:�Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.�Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.�Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.�Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

Skinny Basil Pesto🥬

Ingredients:

•1 cup basil

•1 clove garlic

•1/4 cup grated parmesan

•salt & pepper to taste

•2 1/2 tbsp olive oil

Directions:�In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

Makes 5 tablespoons.�Two teaspoons of the pesto counts as one fat.