Basil Pesto Chicken with Roasted Veggies
Ingredients:
- 2 c Fresh Basil
- .5 c Olive Oil
- .25 c Lemon Juice
- 2 tbsp Fresh Mint
- 2 cloves Garlic minced or pressed
- 1 tsp Sea Salt
- 1 lb Boneless Skinless Chicken Breasts diced
- 2 Carrots peeled and chopped
- 2 Zucchini halved and sliced
- 1 Yellow Squash halved and sliced
- .5 c Red Onions chopped
Instructions:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Alternatively, grease it with coconut oil.
- Combine the basil, oil, lemon juice, mint, and garlic in a blender and process until smooth. Add salt to taste.
- In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.
- Bake 30-40 minutes or until the chicken is cooked through, stirring once halfway through.
Nutrition
Calories: 422kcal | Carbohydrates: 11g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 745mg | Potassium: 982mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6090IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 2mg
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