Thinly sliced chicken breasts are baked with my lightened-up pesto, then topped with mozzarella cheese! Few ingredients, lots of flavor.
Last week I shared with you my homemade lightened-up, nut-free basil pesto. One of our favorite ways to use it is on top of chicken! Chicken breast alone doesn’t have much flavor, but the pesto takes care of that little problem. Top it with mozzarella or parmesan cheese and you have a delicious (and easy!) weeknight dinner. If your pesto is already made, you can certainly have this on the table within 30 minutes.
I served this with a kale chickpea salad (recipe coming soon!), but it is great with just about anything you can think of: pasta, roasted veggies, a big green salad, couscous–whatever you’ve got, it’ll probably work! Leftovers can be reheated as-is, transformed into a sandwich, or cut into bite sized pieces and added to a salad. Get creative!
This is arguably one of my husband’s favorite dishes, and I love it because it’s so simple to prepare! The lightened-up pesto tricks you into feeling like you’re really indulging, but you’re really not. It clocks in at just under 160 calories, only 6 grams of fat, and a whopping 27 grams of protein!
Baked Pesto Chicken
- 4 thinly sliced chicken breasts, about 1 lb
- 4 tsp lighter basil pesto
- 4 tbsp reduced fat mozzarella cheese (parmesan could work well too)
- salt and pepper
1). Preheat the oven to 350F. Spray a baking dish with cooking spray. Season the chicken with salt and pepper on both sides before placing them in the baking dish.
2). Carefully spread about a teaspoon of the basil pesto on each chicken breast. Top with 1 tablespoon of mozzarella cheese and bake for about 25-30 minutes. Enjoy!
Servings: 4. Approximate Nutritional Information per Serving: Calories: 159 Fat: 6g Carbs: 1g Protein: 27g Points+: 4
Recipe courtesy of Audrey’s Apron.