This chicken pesto with vegetables is made with a mix of basil and spinach, so the carb count is very low. Toss it with some tender pieces of chicken and yummy low-carb veggies, and you have yourself a one-pan meal that will be gobbled down in seconds!
Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins
Ingredients:
½ cup fresh basil ¼ cup wallnuts(chopped) 1 cup spinach raw 8 cloves garlic ¼ tsp salt ½ tsp ground black pepper ½ cup olive oil 500 grams chicken breast
1 medium red bell pepper asparagus
cherry tomatoes
Instructions:
1. To make the pesto sauce, combine the basil, walnuts, spinach, garlic, salt, and pepper, and olive oil in a food processor. Blend until smooth.
2. Cut the chicken breast into 2-3 bite tenders. Cook them in a large skillet on medium-high heat, about 3 minutes per side, until the outside is golden brown.
3. When the chicken is cooked, transfer it to a clean surface for later. Save the juices in the pan. Chop the bell pepper, cherry tomatoes into halves, asparagus cut into halves and toss them. Cook on medium heat.
4. Return the chicken to the skillet with the veggies. Stir in the pesto sauce, and make sure all the ingredients become coated in it. Serve it warm.
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