Pesto Chicken Bake

This is a baked chicken breast topped with skinny basil pesto, tomatoes, mozzarella and parmesan cheese. Quick and easy to make, you can serve this with pasta or zucchini noodles (zoodles) for a low-carb meal.

 

~ Pesto Chicken Bake ~

Pesto Chicken Bake

Ingredients

  • 2 (16 oz total) boneless, skinless chicken breasts
  • salt and fresh pepper to taste
  • 4 tsp Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
  • 2 tsp grated parmesan cheese

Method

  1. Wash chicken and dry with a paper towel.
  2. Slice chicken breast horizontally to create 4 thinner cutlets.
  3. Season lightly with salt and fresh pepper.
  4. Preheat the oven to 400° F.
  5. Line baking sheet with foil or parchment for easy clean-up.
  6. Place the chicken on prepared baking sheet.
  7. Spread 1 tsp of skinny pesto over each piece of chicken.
  8. Bake for 15 minutes or until chicken is no longer pink in centre.
  9. Remove from oven; top with tomatoes, mozzarella and parmesan cheese.
  10. Bake for an additional 3 to 5 minutes or until cheese is melted.

Serves 4 – Serving Size: 1 piece – Nutrition Per Serving
Calories: 236, Fat: 11.5 g, Carbohydrate: 2.5 g, Fibre: 0.5 g, Protein: 28.5 g

Skinny Pesto Recipe

Skinny Pesto Recipe

Ingredients

  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil

Method

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  2. Slowly add the olive oil while pulsing.
  3. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

Serves 5 – Serving Size: 1 tbsp – Nutrition Per Serving
Calories: 86, Fat: 8.3 g, Protein: 2.3 g, Carbohydrate: 0.8 g, Fibre: 0.3 g