Pesto Chicken - Meal Prep

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.