Basil Pesto Chicken and Roasted Veggies

Basil Pesto Chicken and Roasted Veggies from acleanplate.com #aip #paleo #autoimmuneprotocol

 

I’ve raved before about how much I love basil. And I think I say that every time I publish a recipe with basil in it. But I usually use it in unexpected, sweet applications–ice cream and beverages being two of my favorite. So it was long past time I embrace probably its most popular preparation, pesto! This Chicken Pesto with Roasted Veggies is a ridiculously satisfying meal that takes hardly any effort at all (especially if you can get pre-cut vegetables). Enjoy!

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Basil Pesto Chicken and Roasted Veggies from acleanplate.com #aip #paleo #autoimmuneprotocol

Basil Pesto Chicken with Roasted Veggies

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings

Ingredients

  • 2 cups basil
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice omit for IC
  • 2 tablespoons mint
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper omit for AIP
  • 1 pound chicken breasts chopped
  • 2 medium carrot chopped
  • 2 medium zucchini sliced into quarter moons
  • 1 large yellow squash sliced into quarter moons
  • 1 small red onion chopped, omit for IC

Instructions

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Alternatively, grease it with coconut oil.
  • Combine the basil, oil, lemon juice, mint, and garlic in a blender and process until smooth. Add salt to taste.
  • In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.
  • Bake 30-40 minutes or until the chicken is cooked through, stirring once halfway through.

Nutrition

Calories: 558kcal | Carbohydrates: 18g | Protein: 39g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 96mg | Sodium: 718mg | Potassium: 1391mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12650IU | Vitamin C: 89.9mg | Calcium: 280mg | Iron: 6.5mg

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