Basil Pesto Chicken and Roasted Veggies
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I’ve raved before about how much I love basil. And I think I say that every time I publish a recipe with basil in it. But I usually use it in unexpected, sweet applications–ice cream and beverages being two of my favorite. So it was long past time I embrace probably its most popular preparation, pesto! This Chicken Pesto with Roasted Veggies is a ridiculously satisfying meal that takes hardly any effort at all (especially if you can get pre-cut vegetables). Enjoy!
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Basil Pesto Chicken with Roasted Veggies
Ingredients
- 2 cups basil
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice omit for IC
- 2 tablespoons mint
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
- 1 pound chicken breasts chopped
- 2 medium carrot chopped
- 2 medium zucchini sliced into quarter moons
- 1 large yellow squash sliced into quarter moons
- 1 small red onion chopped, omit for IC
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Alternatively, grease it with coconut oil.
- Combine the basil, oil, lemon juice, mint, and garlic in a blender and process until smooth. Add salt to taste.
- In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.
- Bake 30-40 minutes or until the chicken is cooked through, stirring once halfway through.