CHICKEN BREAST WITH PESTO AND VEGETABLES
People say that chicken breast is not a very exciting dish as it might be too dry or too bland. But I made this recipe many times and each time I managed to give plenty of flavours to the dish without making it unhealthy. It is a flexible recipe; if you dont have potatoes you can use pasta, as both are very good with chicken breast and pesto.
Provided by Funky Little Chef
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180°C.
- Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.
Nutrition Facts : Calories 479.8, Fat 29.3, SaturatedFat 9.4, Cholesterol 108.8, Sodium 353.5, Carbohydrate 17.7, Fiber 10.3, Sugar 1.2, Protein 41.4
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