Chicken Breast With Pesto and Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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People say that chicken breast is not a very exciting dish as it might be too dry or too bland. But I made this recipe many times and each time I managed to give plenty of flavours to the dish without making it unhealthy. It is a flexible recipe; if you dont have potatoes you can use pasta, as both are very good with chicken breast and pesto. Ingredients:
2 chicken breasts |
50 g basil pesto |
20 ml olive oil |
50 g cheese |
2 garlic cloves |
salt |
pepper |
mixed herbs |
1 lemon |
Directions:
1. Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180°C.
2. Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.
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