Parmesan Pesto Chicken
with Zucchini Noodles, Haricot Verts & Roasted Grape Tomatoes
This dish is brought to you by the subtle-yet-mighty power of herbs—adding fresh flavor and delicious depth. Chicken is topped with a mixture of Parmesan, almond flour, mayo, garlic, butter, parsley, and thyme, then baked until the crust turns golden and slightly crisp while the chicken turns juicy. Below is a bed of steamed spinach set atop a creamy pesto sauce (made with even more spinach, plus basil, garlic, Parmesan, walnuts, and a touch of heavy cream). On the side, a mixture of basil-sprinkled, balsamic-roasted burst grape tomatoes and haricot vert add a fresh crunch.
Nutrition Per Serving
Ingredients
Allergens: Milk, Eggs, Tree NutsBoneless Chicken Breast with Rib Meat
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Grape Tomatoes
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Haricots Verts
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Zucchini
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Heavy Cream
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Grated Parmesan Cheese
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Olive Oil
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Avocado Oil Mayonnaise
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Unsalted Butter
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Basil
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Spinach
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Garlic
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Walnuts
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Roasted Garlic Oil
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Blanched Almond Flour
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Granulated Garlic
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Balsamic Vinegar
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Sea Salt
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Dried Parsley
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Thyme
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Black Pepper
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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