Roasted Pesto Chicken
Mediterranean Spaghetti Squash
Ingredients
- 4 (7-oz) bone-in, skin-on chicken breasts
- ½ cup pesto
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375°F. Place chicken on a rimmed baking sheet.
- Combine pesto and oil in a small bowl; rub mixture all over chicken and under skin. Sprinkle chicken with salt and pepper; arrange, skin side up, on baking sheet.
- Bake 40 minutes or until chicken is done.
Side Dish Ingredients
- 1 spaghetti squash
- 1 Roma tomato, chopped
- 8 pitted kalamata olives, chopped
- 3 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh basil
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Cut squash in half, and remove seeds. Place squash, cut sides down, in batches if needed, in a microwavable dish. Cover with plastic wrap; cut a small slit in wrap.
- Microwave at HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
- Remove spaghetti-like strands using a fork.
- Toss 2 cups squash strands with tomato, olives, oil, basil, garlic salt, and pepper. Reserve remaining squash strands for another use.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
388
|
135
|
523
|
| Fat (g) | 25 | 12 | 37 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 627 | 247 | 874 |
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