Oven-Roasted Chicken with Pecan Pesto
Quick Tomato Sauté
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup raw pecans
- 2 cups packed fresh basil leaves
- 4 cloves garlic, minced
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 6 (8-oz) bone-in, skin-on chicken breasts
- 2 Tbsp olive oil
Instructions
- Pulse extra virgin olive oil, nuts, basil, garlic, and ½ tsp each salt and pepper in a mini food processor until blended.
- Preheat oven to 375°F. Place chicken in a large baking dish. Drizzle with olive oil, and sprinkle with ½ tsp each salt and pepper. Bake 45 minutes or until chicken is done. Serve with pesto.
Side Dish Ingredients
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2 pints grape tomatoes
- 2 tsp chopped rosemary
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook garlic in hot oil in a large skillet over medium-high heat 1 minute, stirring often. Add tomatoes, and cook 4 to 5 minutes or until tomatoes begin to burst, stirring often.
- Sprinkle with rosemary, salt, and pepper; cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
427
|
79
|
506
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 473 | 202 | 675 |
Keto Meal Plan
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