Pecan Pesto Chicken Breasts
Italian-Seasoned Roasted Asparagus and Mushrooms
Ingredients
- 2 Tbsp avocado oil
- ½ cup raw pecan pieces
- 1 cup packed fresh basil leaves
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) bone-in, skin-on chicken breast
- 2 Tbsp coconut oil, melted
Instructions
- Pulse avocado oil, nuts, basil, garlic, and ¼ tsp each salt and pepper in a mini food processor until blended.
- Preheat oven to 375°F. Place chicken in a small baking dish; drizzle with coconut oil, and sprinkle with ¼ tsp each salt and pepper.
- Bake 45 minutes or until chicken is done. Halve chicken breast; serve with pesto.
Side Dish Ingredients
- 1 lb thin asparagus, trimmed
- 1 Tbsp avocado oil
- 2 tsp Italian seasoning
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 (8-oz) pkg sliced mushrooms
Side Dish Instructions
- Preheat oven to 375°F. Toss together asparagus, oil, Italian seasoning, garlic salt, and pepper on a rimmed baking sheet. Bake 10 minutes or until asparagus is crisp-tender.
- Meanwhile, sauté mushrooms in a nonstick skillet coated with coconut oil cooking spray over medium-high heat 8 to 10 minutes or until tender, seasoning with salt and pepper during cooking.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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