Pesto is a FAVORITE at our house. There’s nothing like a nice basil taste and a hint of Italian in your house. The smell is enough to feed your soul, so the fact that you get to eat it afterwards is fantastic!
Pesto is olive-oil-based, so sometimes it gets a bad rap because it’s oily. Don’t listen to the haters. Basil is NOT bad! Just eat it in the right portion sizes, and you’re golden. Any sauce is going to add some calories to your meal, but, as an oil, it helps break down some of your nutrients while you eat. It has a purpose, and boy is it yummy!
INGREDIENTS:
1 8 oz can of pesto sauce
4 Chicken Breasts
1-2 cloves of garlic, chopped
Pepper, to taste
Carrots
DIRECTIONS:
Preheat oven to 425 degrees. Chop raw chicken breasts into chunks, then add to a large bowl. Add carrots (as many as you would like) and garlic, and mix until mixture is evenly coated. Add pesto sauce and mix until contents are evenly covered.
Add chicken mixture to a 13X9 pan and cover with foil, shiny side down. Place in oven and cook 20-30 minutes, or until internal temperature of chicken reaches 165 degrees.