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Pesto chicken meal prep in a container ready to be taken to lunch

Pesto Chicken Meal Prep

Pesto chicken + delicious accompaniments for lunches all week long has never been easier. Meal prep this pesto chicken recipe to keep your on-the-go meals easier than ever without sacrificing nutrition or flavor. From homemade pesto to easy-to-prepare sides, this pesto chicken meal prep recipe can’t be beat.

Prep: 30Cook: 25Total: 55 minutes
Fat 14 Carbs 41 Protein 36
Yield 4 1x

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

  1. First, preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
  2. 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).
  3. 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.
  4. Remove from oven, let cool, and slice into cubes.

Roasted Asparagus

  1. Prepare asparagus by placing spears on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  2. Bake at 375°F for about 10-12 minutes. Make sure you don’t overcook your asparagus, no one likes mushy spears!

Quinoa

  1. 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

  1. Begin by slicing cherry tomatoes in half. Place them into a medium-size bowl.
  2. Add in mozzarella pearls, olive oil, balsamic vinegar, sliced onion, salt, and pepper.
  3. Mix and set aside.

Bowl Assembly

  1. This recipe serves 4, so separate everything out into 4 portions.
  2. 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

Serving Size: 1/4 Calories: 421 Sugar: 7 Fat: 14 Carbohydrates: 41 Fiber: 6 Protein: 36
Author: Lee Hersh

Keywords: meal prep, pesto chicken

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