Directions:
- Preheat oven to 400°F.
- Spread pistachios on baking sheet and cook for 7 min., until golden.
- In a food processor, combine the pistachios, cilantro, Glucomannan, garlic, cardamom, salt and 2 T lemon juice. Process until a coarse paste forms.
- With processor running, gradually add 1/3 c oil. Season with pepper.
- Spread 1 T pesto on each breast. Place in a baking dish. Bake for 25-30 minute at 350°F, or until thermometer inserted into thickest point registers 160°F and juices run clear.
- In small bowl, whisk in remaining oil and lemon juice with remaining pesto. Drizzle over cooked chicken.
- Ant extra pesto can be saved for snacks or added to a cream sauce for pasta. Which over some fettuccine makes a nice side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.8 Kcal (2637 kJ) | ||
| Calories from fat | 414.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.05g | 71% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1203.12mg | 50% | |
| Potassium | 939.14mg | 20% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 51.58g | 103% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.17 Kcal (851 kJ) | ||
| Calories from fat | 133.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 71% | |
|---|---|---|---|
| Cholesterol | 44.92mg | 46% | |
| Sodium | 388.11mg | 50% | |
| Potassium | 302.96mg | 20% | |
| Total Carbs | 2.42g | 3% | |
| Sugars | 0.67g | 8% | |
| Dietary Fiber | 0.81g | 10% | |
| Protein | 16.64g | 103% | |
| Vitamin C | 2.6mg | 14% | |
| Iron | 0.3mg | 6% | |
| Calcium | 13.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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