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Pesto Baked Chicken Breast Strips
with roasted broccoli and leftover cauliflower quinoa

Active: 20 min Total: 35 min
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.


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


  1. 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)
  2. Make topping - Mix almond meal with first part of pesto. (Can be done up to 3 days ahead)
  3. Broccoli - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat oven to 400F (204C) degrees. Situate racks so that you can fit both the chicken and broccoli in it.
  2. 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.)
  3. 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.
  4. Heat up leftover cauliflower quinoa.
  5. Give chicken and broccoli a squeeze of lemon juice for some extra brightness, and enjoy with leftover cauliflower quinoa.



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