Pesto Baked Chicken Breast Strips
with roasted broccoli and leftover cauliflower quinoa
You can still enjoy pesto outside of basil season. This baked chicken comes together so quickly with store-bought pesto and is a great shortcut meal for the busy holiday season.
Smarts: Double and bake up some more to use on salads, omelettes, and even soups.
Smarts: Double and bake up some more to use on salads, omelettes, and even soups.
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Ingredients
Pesto Baked Chicken Breast Strips:
- Boneless, skinless chicken breasts - 2 , sliced into strips
- Almond meal - 1/4 cup
- Store-bought pesto - 2 Tbsp + 2 Tbsp
- Leftover cooked cauliflower quinoa - ~2 cups ((from Monday))
- Lemon - 1/2 , juice of
Roasted Broccoli:
- Broccoli - 1 lb , chopped ((~1 head))
- Cooking oil - 1 Tbsp
- Salt and pepper - a sprinkle
Prep
- Chicken - Slice into 1” (2.5 cm)) wide strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Make topping - Mix almond meal with first part of pesto. (Can be done up to 3 days ahead)
- Broccoli - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat oven to 400F (204C) degrees. Situate racks so that you can fit both the chicken and broccoli in it.
- Cover baking dish with second part of the pesto. Lay chicken strips on top of the pesto, and then top chicken with pesto-almond meal mix. Cover with foil and bake for 20 minutes, and then for another 5 minutes without the foil. (When done, there will be some leftover pesto oil in the baking dish - discard in a trash can before washing to prevent kitchen sink clogs.)
- Next toss broccoli with cooking oil and sprinkle with some salt and pepper on a sheet pan. Roast in the oven for 20 to 25 minutes, shaking once midway through. Sprinkle with salt and pepper hot of the oven.
- Heat up leftover cauliflower quinoa.
- Give chicken and broccoli a squeeze of lemon juice for some extra brightness, and enjoy with leftover cauliflower quinoa.
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