Pesto Chicken - Meal Prep
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
32 ounces Chicken Breast (cooked), no skin, roasted 3 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 tsp Onion powder 1 tsp Oregano, ground 1 tsp Coriander seed 1 tbsp Olive Oil 3 serving Fresh Green Beans (1 cup) 7 medium Carrots, raw 1 tbsp Olive Oil 2 cup Spinach, fresh 2 tbsp Olive Oil 2 tbsp Parmesan Cheese, grated .25 cup, chopped Walnuts
For the Pesto:
- Measure out 2 cups of loosely packed spinach. Blend the spinach, Parmesan Cheese, Lemon juice, Walnuts, and 2 Tbs of Olive Oil. Store Pesto in a separate container from the rest of the Meal Preps.
For the Chicken:
- Pound the chicken using a meat tenderizer, or butterfly the chicken into equal halves.
- Add the chicken to a ziplock bag with 1 Tbs of Olive Oil, 1 Tbs of Onion Powder, 1 Tbs of Oregano, and 1 tsp of Coriander (I mix these together first, then add them to the bag). Shake the bag to evenly coat and marinate for 5 - 30 minutes, the longer the better.
- Heat a Grill Pan or Skillet over medium heat. Lightly season the chicken with salt and cook in batches to prevent over crowding. Allow the chicken to rest for at least 5 minutes, then cut into slices.
For the Green Beans:
- Cut into bite sized pieces while you bring a medium sized pot of water to boil. Add Green Beans and boil for 6-7 minutes.
For the Carrots:
- Preheat oven to 400. Wash and peel the carrots. Cut into sticks and toss with 1 Tbs of Olive oil. Spread out on a cookie sheet and bake for 15 minutes.
Serving Size: Makes 5 Meal Preps
Number of Servings: 5
Recipe submitted by SparkPeople user TAYREN.
- Measure out 2 cups of loosely packed spinach. Blend the spinach, Parmesan Cheese, Lemon juice, Walnuts, and 2 Tbs of Olive Oil. Store Pesto in a separate container from the rest of the Meal Preps.
For the Chicken:
- Pound the chicken using a meat tenderizer, or butterfly the chicken into equal halves.
- Add the chicken to a ziplock bag with 1 Tbs of Olive Oil, 1 Tbs of Onion Powder, 1 Tbs of Oregano, and 1 tsp of Coriander (I mix these together first, then add them to the bag). Shake the bag to evenly coat and marinate for 5 - 30 minutes, the longer the better.
- Heat a Grill Pan or Skillet over medium heat. Lightly season the chicken with salt and cook in batches to prevent over crowding. Allow the chicken to rest for at least 5 minutes, then cut into slices.
For the Green Beans:
- Cut into bite sized pieces while you bring a medium sized pot of water to boil. Add Green Beans and boil for 6-7 minutes.
For the Carrots:
- Preheat oven to 400. Wash and peel the carrots. Cut into sticks and toss with 1 Tbs of Olive oil. Spread out on a cookie sheet and bake for 15 minutes.
Serving Size: Makes 5 Meal Preps
Number of Servings: 5
Recipe submitted by SparkPeople user TAYREN.
Nutritional Info Amount Per Serving
- Calories: 431.0
- Total Fat: 21.1 g
- Cholesterol: 114.0 mg
- Sodium: 207.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.7 g
- Protein: 45.4 g
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