Pesto Chicken with Roasted Tomatoes and Green Beans
A new spin on a caprese classic. A quick and easy meal using simple ingredients.
Servings: 4 people
Calories: 234kcal
Ingredients
- 1 pound green beans fresh, ends trimmed
- 1 cup grape tomatoes cut in half
- 1 tablespoon olive oil
- kosher salt to taste
- ground black pepper to taste
- 4 boneless and skinless chicken breast
- 2 tablespoons pesto
- 4 mozzarella cheese slices fat-free (optional)
Instructions
- Preheat oven to 425.
- In a bowl, toss together the green beans, tomatoes, half the olive oil, salt and pepper. Spread evenly on a baking sheet. Bake for 20 to 25 minutes or just until the beans and tomatoes begin to blister and brown.
- Meanwhile, pat the chicken breast dry and season with salt and pepper. Heat the remaining oil in a skillet on medium high heat. Add the chicken to the hot pan, and cook for about 5 minutes or until browned. Turn over the chicken and spread the pesto (dividing evenly between all pieces) on the browned side of the chicken. Cook an additional 5 minutes or until the chicken is cooked through.
- If using the mozzerella slices, place on top of the fully cooked chicken. If needed, place a lid over top of the skillet to melt the cheese. Serve chicken along side the roasted beans and tomatoes.
Nutrition
Serving: 1each | Calories: 234kcal | Carbohydrates: 10g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 216mg | Potassium: 746mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1278IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg |
SmartPoints (Freestyle): 2