Try this Tomato Pesto Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165°F/75°C.
8. Enjoy!
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 208 | ||
Calories from Fat: 104 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 212.7mg | 7 % | |
Potassium 477.8mg | 13 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 2.5g | ||
Protein 21.3g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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