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Basil Pesto Chicken Plate

In an effort to eat healthier and to consume more whole foods, I have been finding myself gaining more inspiration and creativity in the kitchen. There is something about knowing I am serving up wholesome, healthful meals to my family that really inspires me and this Basil Pesto Chicken with Roasted Vegetables is no exception! We love our roasted vegetables in this house and this meal is no exception. We also love simple, yet beautifully seasoned meats so this Basil Pesto chicken was the perfect touch for this meal! If you’ve never tried basil pesto, you need to go out and buy some now! It is so delicious and a little bit will go a very long way.

The above photo is the brand of Basil Pesto that I use and love. It has no sugar which I also like, and the ingredients are something I can be comfortable feeding to my family (unlike some brands that are full of junk!). I am not associated with or sponsored by this brand and if you choose to purchase this brand of Basil Pesto I will not receive any type of compensation, I just found something we love and wanted to share!

You could also make your own Basil Pesto should you choose to do so. Basil is expensive to buy where I live so it’s just more cost efficient for me to buy my own but if you have fresh basil in your garden, making basil pesto for this recipe would be a lovely way to use it!

Now, let’s talk a little about the roasted veggies. When roasting veggies, you want to get good quality vegetables that are beautiful and without bruises. Remember, your meal is only as good as the ingredients you are using!

I chose to roast two different sets of veggies just to get some extra goodness on our plates. The first set I roasted was sliced beets and sweet potato. The sweetness of these root vegetables combined with the savory garlic and salt in the seasoning really made this side item a favorite!

Another favorite set of veggies of ours to roast is broccoli and cauliflower. Sprinkle some mozzarella cheese and seasonings over it and you have an absolutely scrumptious side dish!

After eating this meal, my husband declared it to be his new favorite dinner and my almost 2 year old son even ate some of the roasted vegetables and enjoyed them! I consider that a mom win – especially when picky eaters are involved!

I hope you and your family enjoys this meal as much as we did! If you’re looking for another clean, fast and easy meal, try my Clean Baked Meatballs or my Chicken Sausage and Veggie Skillet which also happens to be a fan favorite on Instagram 

Happy cooking friends!

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Basil Pesto Chicken Plate

A simple and savory dish that's healthy and fast to make. Whole food combined with bold seasoning makes this a family favorite! 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 232 kcal
Author amywhitfield

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/4 cup basil pesto
  • 2 cups raw broccoli florets
  • 2 cups raw cauliflower florets
  • 1/4 cup nonfat mozzarella cheese
  • 1/2 tsp parsley flakes
  • 1 tsp Mrs. Dash Original Seasoning
  • 1 tsp garlic powder
  • 1/8 tsp salt
  • 1 beet peeled with stems removed
  • 1 large sweet potato
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp parsley flakes
  • 1 nonstick cooking spray

Instructions

  1. Place chicken in a cast iron or nonstick skillet with 1/2 cup water, cover and cook on low.

  2. While chicken cooks, spray 2 sheet pans with nonstick cooking spray or oil using olive oil.

  3. Place broccoli and cauliflower on one pan and season with parsley flakes, Mrs. Dash seasoning, garlic powder, and salt and spray with nonstick cooking spray.

  4. Slice beets and sweet potato into rounds and like on another oiled baking sheet. Season with parsley flakes, garlic powder, and salt, and spray with nonstick cooking spray.

  5. Place both pans in the oven and roast veggies at 425F for 10 minutes or until tender. Remove from oven and turn over all veggies halfway through.

  6. Once chicken is cooked through and water is evaporated, remove the chicken and slice into strips. Place back into the skillet, cover with basil pesto and toss lightly. 

  7. Top the broccoli and cauliflower with mozzarella cheese while hot and serve everything immediately. 

Recipe Notes

This meal comes to 7 Smart Points for 1/2 cup chicken slices, 1/2 cup roasted beets with sweet potatoes, and 1 1/8 cup roasted broccoli with cauliflower.

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