Recipe: One Pan Pesto Chicken + Veggies
Have I mentioned how much I love simple meals? Oh right, just about every post. Well, I might have the culinary training- but I certainly don't live the professional chef life! I'm a busy part-time working mom, just like many of you, and that means meals that: 1) are made with simple ingredients 2) are easy to prepare 3) are meal prep friendly 4) dirty as little dishes as possible are the meals that fit the bill, in our house. And since I am a huuuuge pesto lover, I make it nearly every week during our weekly meal prep- meaning this delicious recipe comes together in next to no time at all.
Never made pesto before? Try my easy spinach almond pesto straight from my Healthy Mama Meal Prep program- it makes a ton, so it works well for this recipe, on top of zucchini noodles or your favorite pasta, or as a dip for veggies. That's how you make meal prep ingredients multitask, for you.
One Pan Pesto Chicken + Veggies 1/2-3/4 cup homemade spinach almond pesto (recipe below), thinned with a bit of olive oil if needed. 1 lb chicken tenders 1 pint cherry tomatoes 1 bunch of asparagus, trimmed and halved avocado or olive oil, sea salt and garlic powder to taste 1. At least 2 hours or up to 1 day before cooking, marintae your chicken tenders in pesto, thinning as needed with oil to coat completely. 2. When you are ready to cook, pre-heat oven or grill to 375 and coat with oil to prevent sticking. Toss tomatoes and asparagus with oil, sea salt and garlic powder.
3. Arrange on pan or grill, leaving room for chicken tenders. Remove chicken from marinade and place on pan or grill. Roast for 10-12 minutes per side, or grill for 8-10 minutes per side, until chicken is cooked through and vegetables are soft and turning golden. Serve over side of choice (we like cauliflower rice). Easy Spinach Almond Pesto (from Healthy Mama Meal Prep)
1/2 cup almonds, raw or soaked and drained (will increase digestibility) 2 cups baby spinach 1/4 cup basil 1 clove garlic, chopped 2 tbsp parmesan cheese OR nutritional yeast (dairy-free) 2-4 tbsp lemon juice extra virgin olive oil sea salt to taste
1. In a food processor or blender, add almonds, baby spinach, basil, garlic, parmesan or nooch and 2 tbsp lemon juice .Pulse until combined. 2. Letting motor run, slowly drizzle olive oil until thick paste. Taste for seasoning, adding more lemon juice or sea salt as needed. Add more olive oil (with motor running) as needed to reach desired consistency.