Parsley Pesto Chicken

Serves 4

2 boneless, skinless chicken breasts (about 1 lb. total)

1 tablespoon extra virgin olive oil

Juice from 1-2 lemons

Salt and pepper, to taste

For the parsley pesto:

1 bunch curly parsley, rinsed and stems removed (about 3 loose cups)

4 cloves garlic, butts and skins removed

Juice from 1-2 lemons

3/4 cup dry roasted and salted macadamia nuts

3/8 cup olive oil


DIRECTIONS:

1. Preheat oven to 375 degrees.

2. Place chicken in a baking dish and coat with olive oil and lemon juice. Season with salt and pepper, to taste.

3. Bake 45 minutes to 1 hour, until lightly browned, turning half-way through if desired. Remove from oven and let sit for 5-10 minutes. Chop into cubes and set aside.

4. While chicken is baking, prepare pesto: Place all ingredients except olive oil in a food processor and pulse until the parsley is chopped. Gradually stream in the olive oil, using just enough to make the pesto loose enough to coat chicken.

5. In a medium bowl, mix cubed chicken with pesto (to save fat and calories, I use about half the mixture).

6. Serve chicken on a bed of wilted spinach or kale (delicious if sautéed or steamed with chopped garlic), and garnished with lemon wedges.


NUTRITIONAL INFORMATION (CHICKEN ONLY—1/4 OF RECIPE):

156 calories; 5.2 g fat (.7 g saturated); 65 mg cholesterol; 80 mg sodium; 29 mg potassium; .5 g carbohydrates; .1 g fiber; .5 g sugar; 26.2 g protein; Vitamin A 2%; Vitamin C 20%; Calcium 0%; Iron 4%


NUTRITIONAL INFORMATION (PESTO ONLY—1/8 OF RECIPE):

188 calories; 19.7 g fat (3 g saturated); 158 mg sodium; 187 mg potassium; 4.5 g carbohydrates; 2.2 g fiber; .9 g sugar; 2.2 g protein; Vitamin A 51%; Vitamin C 76%; Calcium 5%; Iron 13%


FULL SITE URL:

http://cleanforaday.blogspot.com/2014/06/recipe-parsley-pesto-chicken.html

Comments