Sheet Pan Pesto Chicken
Ingredients:
- 16 oz. chicken breasts, diced
- ¼ cup basil pesto
- 1 cup mushrooms, cut in half
- 1 red pepper (or 1 cup cherry tomatoes)
- 1 head broccoli, cut into florets (2 cups)
- 1 zucchini, cut thickly (1 ¼ cups)
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
Pesto Ingredients:
- ¼ cup chicken broth or water
- ¼ cup fresh basil leaves
- 2 Tbsp apple cider vinegar
- 3 cloves raw garlic
- 2 Tbsp lemon juice
- ¼ tsp dried oregano
- Salt and pepper, to taste
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Preheat oven to 400°F.
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Purée the ingredients for the basil pesto in a food processor. Set aside.
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Add chicken and mushrooms to sheet pan. Spray with zero-calorie nonstick cooking spray and toss with 2 Tbsp of pesto, seasoning with salt and pepper to taste. Bake in oven for 8 minutes. Remove from oven and drain excess liquid.
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Add red pepper, broccoli, and zucchini, tossing with 2 Tbsp of pesto. Bake another 8 minutes until chicken is fully cooked.
For Flex™ Patients: Top with pine nuts (1 Tbsp) | Recipe Yields: 16 oz. of protein, 5 1/4 cups of vegetables
