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Basil Pesto Chicken with Roasted Veggies
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Servings
4
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
Equipment
blender
bakeware
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:
558
kcal
|
Carbohydrates:
18
g
|
Protein:
39
g
|
Fat:
39
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
25
g
|
Cholesterol:
96
mg
|
Sodium:
718
mg
|
Potassium:
1391
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
12650
IU
|
Vitamin C:
89.9
mg
|
Calcium:
280
mg
|
Iron:
6.5
mg