Oven-Roasted Chicken with Pecan Pesto
Quick Tomato Sauté
Ingredients
- 3 Tbsp extra virgin olive oil, divided
- ½ cup pecan halves
- 1 cup packed fresh basil leaves
- 2 cloves garlic, minced
- 3 (8-oz) bone-in, skin-on chicken breasts
Instructions
- Pulse 2 Tbsp oil, nuts, basil, and garlic in a mini food processor until blended. Add salt and pepper to taste.
- Preheat oven to 375°F. Place chicken in a greased baking dish. Drizzle with 1 Tbsp oil; sprinkle lightly with salt and pepper. Bake 45 minutes or until chicken is done. Serve with pesto.
Side Dish Ingredients
- 1 clove garlic, minced
- 1½ Tbsp olive oil
- 1 pint grape tomatoes
- 1 tsp chopped rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook garlic in hot oil in a skillet over medium-high heat 1 minute, stirring often. Add tomatoes; 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 | 3 | 3 | |
| 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
This recipe selected from the eMeals Keto Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
