Easy Baked Pesto Chicken
Ingredients
The pesto
-
½
cup
raw unsalted sunflower seeds
-
¼
cup
nutritional yeast
-
3
cloves
garlic
-
1
can
artichoke hearts (14.5 oz)
-
1
whole
lemon (juice of)
-
15
leaves
fresh basil
-
3
cups
spinach
-
to taste
salt and pepper
-
½
cup
olive oil
The rest
-
2
lbs
boneless chicken thighs
-
1
bunch
asparagus
-
3
cups
cherry tomatoes
-
1
tbsp
avocado oil
-
1
tbsp
Italian seasoning
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the pesto by blending the sunflower seeds, nutritional yeast, garlic, artichoke hearts, and lemon juice until combined.
- Add the basil and spinach, then stream in the olive oil while blending until smooth.
- Place the chicken thighs on a sheet pan and brush both sides with the pesto.
- Bake the chicken for 30-35 minutes.
- Prepare the asparagus and tomatoes by drizzling with oil and seasoning.
- When the chicken has 10 minutes left, add the asparagus and tomatoes to the pan.
- Serve the pesto chicken with the roasted veggies.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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