Pesto Chicken with Carrots & Green Beans

About This Recipe

Grilled chicken breast served with a side of spinach pesto sauce, green beans, and roasted carrots.  A great meal for those days you really don’t feel like spending time in the kitchen

Ingredients

• 2 ½ lbs boneless skinless chicken breast
• 1 Tbsp garlic (minced)
• 1 Tbsp onion powder
• 1 Tbsp oregano
• 1 tsp coriander
• 1 Tbsp olive oil
• Salt and pepper to taste
• parsley (chopped, optional)
• 1 lb green beans (fresh)
• 1 ½ lbs carrot⁣⁣s
• 1 Tbsp olive oil
• Salt and pepper to taste
• 2 cups spinach
• 2 Tbsp olive oil
• 2 Tbsp parmesan cheese
• ¼ cup walnuts
• 1 Tbsp lemon juice
• Salt to taste

Instructions

1. Pound the chicken using a meat tenderizer until it is even thickness throughout. If you don’t have a meat tenderizer, butterfly the chicken to a thinner piece of meat.
2. Add the chicken to a ziplock bag with 1 Tbsp of olive oil, 1 Tbsp onion powder, 1 Tbsp oregano, 1 tsp coriander and 1 Tbsp minced garlic.
3. Shake the chicken around in the bag to evenly coat each breast with the seasoning. Remove as much air from the bag as possible and allow to marinate for at least 5 minutes. 30 minutes is preferred but in the interest of time, it is not required.
4. Heat a grill pan or a skillet over medium high heat. Lightly season the chicken with salt and and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.
5. Allow the chicken to rest for at least 5 minutes and cut into slices.
6. Preheat your oven to 400°F.
7. Wash and peel your carrots. Cut them into sticks and toss with 1 Tbsp of olive oil.
8. Spread out on a sheet pan and bake for 15 minutes or until soft.
9. Measure out 2 cups of loosely packed spinach. This measurement doesn’t have to be exact, it will turn out just fine if you put in more.
10. Blend the spinach, 2 Tbsp parmesan cheese, 1 Tbsp lemon juice, ¼ cup walnuts, 2 Tbsp olive oil and salt to taste.
11. Store in separate, smaller containers as you do not want to heat this in the microwave.
12. Start a medium sized pot of water over high heat and bring to a boil.
13. Add in the green beans and boil for 6-7 minutes or until soft.
14. The recipe makes 5 servings. Divide your sliced chicken, vegetables, and pesto cups evenly between your containers. Garnish with chopped parsley if you wish.