Today I'm sharing a Skinny Chicken Pesto Bake recipe from the SkinnyTaste, which may be my new favorite Recipe site for a few reasons...
1. I've tried a number of her recipes and every single one is delicious.
2. My little family LOVES all of the recipes!
3. They're GOOD for you, fresh and low in calorie!
Big A and I have set a new goal for the next year, one which involves a healthy, active lifestyle - but more on that later! Let's get to eating!
Now, since I cook for a family, I typically double the recipes and freeze enough for another meal. I haven't played too much with this recipe, we usually have this on top of whole wheat pasta with a side of either asparagus or brussel sprouts.
Skinny Chicken Pesto BakeSkinnytaste.com
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)
- 2 (16 oz total) boneless, skinless chicken breasts
- salt and fresh pepper to taste
- 4 tsp Skinny Basil Pesto
- 1 medium tomatoes, sliced thin
- 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
- 2 tsp grated parmesan cheese
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.
Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.
Skinny Basil PestoSkinnytaste.com
Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)
- 1 cup basil
- 1 clove garlic
- 1/4 cup grated parmesan
- salt & pepper to taste
- 2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in Ziploc bags or ice cube trays to use at a later date
That's it for today. Photos and Recipes are courtesy of SkinnyTaste via Pinterest.
Have a yummy day!