Cauliflower Pesto Chicken and Tomato Bake
1. Preheat the oven to 350°. Spray 9-inch square baking dish with cooking spray. Heat medium saucepot of water to a boil over medium-high heat; add cauliflower and cook 8 minutes or until very tender. Drain.
2. In large skillet, toast pine nuts over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. In food processor, purée basil, garlic, 2 tablespoons cheese, lemon juice, cauliflower, pine nuts and ¼ teaspoon salt; with processor running, pour oil through feed tube and process until emulsified. Makes about 1¾ cups.
4. Spray same large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to skillet; cook 3 minutes or until browned, turning once.
5. Spread ½ cup pesto in bottom of prepared dish; spoon beans over pesto. Place chicken breasts over beans; pour remaining pesto over chicken. Bake 20 minutes or until internal temperature of chicken reaches 165°.
6. Preheat broiler to high. Spread tomatoes over chicken; sprinkle with remaining 2 tablespoons cheese. Broil 1 minute or until cheese is golden brown.
- 22 g Fat
- 4 g Saturated
- 98 mg Cholesterol
- 679 mg Sodium
- 22 g Carbohydrates
- 5 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 45 g Protein
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Nutritional Information
- 22 g Fat
- 4 g Saturated
- 98 mg Cholesterol
- 679 mg Sodium
- 22 g Carbohydrates
- 5 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 45 g Protein
Directions
1. Preheat the oven to 350°. Spray 9-inch square baking dish with cooking spray. Heat medium saucepot of water to a boil over medium-high heat; add cauliflower and cook 8 minutes or until very tender. Drain.
2. In large skillet, toast pine nuts over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. In food processor, purée basil, garlic, 2 tablespoons cheese, lemon juice, cauliflower, pine nuts and ¼ teaspoon salt; with processor running, pour oil through feed tube and process until emulsified. Makes about 1¾ cups.
4. Spray same large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to skillet; cook 3 minutes or until browned, turning once.
5. Spread ½ cup pesto in bottom of prepared dish; spoon beans over pesto. Place chicken breasts over beans; pour remaining pesto over chicken. Bake 20 minutes or until internal temperature of chicken reaches 165°.
6. Preheat broiler to high. Spread tomatoes over chicken; sprinkle with remaining 2 tablespoons cheese. Broil 1 minute or until cheese is golden brown.