Chicken, homemade basil pesto, tomato, and mozzarella - yum. I would be happy eating this every night for dinner. Everything starts off with a healthy, lean, protein packed chicken breast. Then we add some delicious skinny homemade pesto that's full of fresh basil, lemon, Parmesan, and almonds. Finally, everything is topped off with some tomato slices and melted mozzarella. It's easy and always a crowd pleaser. I usually serve it with some Parmesan spaghetti squash for a yummy Italian meal with less than 400 calories.
Italian Pesto Chicken Bake
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- 1 cup fresh basil, packed
- 3 tbsp. water
- 2 tbsp. Parmesan cheese
- 2 tbsp. almonds
- 2 tsp. olive oil
- 2 U cloves garlic
- 1 tbsp. lemon juice
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1.33 lbs. boneless skinless chicken breast
- 2 U Roma tomatoes
- 1/2 cup part skim shredded mozzarella cheese
- 2 tbsp. balsamic vinegar
Preheat the oven to 400 degrees.
Add the basil, water, Parmesan, almonds, olive oil, garlic, lemon juice, salt, and pepper to a food processor. Pulse until combined to make a home made skinny pesto.
Spray a baking dish with cooking spray. Place the chicken in the dish and season with salt and pepper.
Spread the pesto on top of the chicken. Then top with sliced tomatoes and ¼ cup cheese per chicken breast.
Bake for 30-35 minutes or until chicken is fully cooked.
Drizzle a bit of balsamic vinegar on top before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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