"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

PESTO CHICKEN MEAL PREP Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for PESTO CHICKEN MEAL PREP, by , is from Karlene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karlene Stoby

Category:
Category:

Ingredients:  
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

Directions:
Directions:
Pesto Chicken

First, preheat oven to 375F 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 its 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 375F 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 375F for about 10-12 minutes. Make sure you dont 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.

Preparation Time:
Preparation Time:
50
Personal Notes:
Personal Notes:
NUTRITION
Serving Size: 1/4, Calories: 421, Sugar: 7, Fat: 14, Carbohydrates: 41, Fiber: 6, Protein: 36

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!