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Pesto Chicken Meal Prep
This pesto chicken meal prep is a delicious and healthy option for busy weekdays. The chicken is marinated in pesto sauce and baked to perfection, paired with roasted asparagus, quinoa, and a flavorful mozzarella and tomato salad.
Prep:30 minutes
Cook:25 minutes
Total:55 minutes
Ingredients
Pesto Chicken
- 16 oz. boneless skinless chicken breasts
- 1/3 cup pesto we used homemade
Roasted Asparagus
- 1 lb. asparagus
- 1/2 tablespoon olive oil
- salt and pepper to taste
Quinoa
- 1 cup quinoa uncooked
- 2 cups water
Mozzarella and Tomato Salad
- 1/2 cup mozzarella pearls
- 10 oz. cherry tomatoes halved
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1/4 medium red onion very thinly sliced
- salt and pepper to taste
Optional toppings
- 1/4 cup toasted pine nuts
- 1/2 cup pesto
- 1/4 cup grated parmesan cheese
Instructions
Pesto Chicken
- First, preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
- Prep chicken by placing chicken breast into a gallon-size bag and pouring on pesto. Close bag and give your chicken a good shake, making sure it’s covered in pesto. Place in the refrigerator for 30 minutes to marinate (option to do this the night before and let sit for 12-24 hours).
- Once marinated, transfer chicken breast to baking sheet. Make sure you put all that excess pesto on top of the chicken breast. Bake at 375°F for about 20-25 minutes depending on the size of your breasts.
- Remove from oven, let cool, and slice into cubes.
Roasted Asparagus
- Prepare asparagus by placing spears on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake at 375°F for about 10-12 minutes. Make sure you don’t overcook your asparagus, no one likes mushy spears!
Quinoa
- Place quinoa and water into a medium pot. Bring to a boil. Then, cover and turn heat down to low. Let simmer for about 20 minutes or until all liquid has absorbed.
Mozzarella and Tomato Salad
- Begin by slicing cherry tomatoes in half. Place them into a medium-size bowl.
- Add in mozzarella pearls, olive oil, balsamic vinegar, sliced onion, salt, and pepper.
- Mix and set aside.
Bowl Assembly
- This recipe serves 4, so separate everything out into 4 portions.
- Serve with more fresh pesto on top of the chicken, toasted pine nuts on top of the asparagus, and a sprinkle of parmesan on top of the entire thing.
Tips & Notes
- Store in the refrigerator for up to 4 days.
Nutrition facts
Calories: 421kcal Carbohydrates: 41g Protein: 36g Fat: 14g Fiber: 6g Sugar: 7g
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Wow. these look amazing. I will see how I can do it dairy free
Is it just me or is this recipe not actually posted? I cant find it on this page… i would love to make it though!
So sorry we were having issues over the weekend! Everything should be fixed <3
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Thanks for delicious recipe. This dish looks yummy and healthy.
Trying this tonight! Thinking about making the balsamic into a reduction.