Of course, the recipe ‘ fan pesto chicken with roast vegetables ‘ is also great as a low-carb lunch and/or dinner in your low-carb diet. Just adjust the nutritional values for your portion or look for suitable recipes from our recipe overview.
Absolute premiere: Today’s the first fan recipe ever since its foundation and existence at the end of 2014. I have chosen the first recipe. The next fan recipes will be determined by you in the future. For the further procedure and the choice for the fan recipe of the month, there will soon be more detailed information. Today it’s all about the delicious fan pesto chicken with roast vegetables dear Sarah.
INGREDIENTS (FOR 2 PORTIONS)
Chicken breast (2 pieces)
Tomato pesto (about 45g)
Preheat oven to 180 ° C with circulating air. Make a baking sheet with baking paper or a casserole dish.
Chop vegetables and place in a small bowl on the baking sheet. Or fill in the casserole dish. Season the vegetables with salt and pepper.
Wash chicken breast briefly under cold water and pat dry. Carefully cut with a sharp knife.
Rub each breast with about 2 tablespoons of tomato pesto. Then slice the fresh mozzarella and fill in the chicken breast compartments. Season with salt and pepper.
Place the chicken breast next to the bowl with the vegetables on the baking tray or place it in the casserole dish directly on top of the vegetables. Bake in the oven for about 25 minutes.
Wash the vegetables and cut into pieces. Put in a casserole dish and season with salt and pepper. In the preparation you can vary something here. You can lay out a baking sheet with baking paper instead of the casserole dish, fill the vegetables in an oven-proof bowl and place them on the baking tray.
Cut the chicken with a sharp knife.
Spread the chicken evenly with the pesto. About 2 tablespoons of pesto per chicken breast.
Slice the mozzarella and place it in the chicken breast compartments. Season with salt and pepper and place on the vegetables in the casserole dish. Or you put the chicken breast on the baking tray next to the bowl of vegetables. Both variations are baked in the oven for about 25 minutes.
The mozzarella should get a nice golden yellow color.
The finished dish can be garnished with fresh herbs or with spring onions.
Depending on the thickness of the chicken breast, the baking time can vary by a few minutes. For me, the meat was just right after the 25 minutes.
An extremely delicious and simple low carb everyday recipe. Great for every day! The amount is enough for two portions.