Name: 5-a-day Chicken with Kale & Pistachio Pesto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 cups kale, chopped; 1 cup cherry tomatoes, halved; 1 cup zucchini, sliced; 1 cup bell peppers, sliced; 1/2 cup pistachios, shelled; 1/4 cup grated Parmesan cheese; 2 cloves garlic; 1/4 cup olive oil; 2 tbsp lemon juice; Salt and pepper to taste

How To Make 5-a-day Chicken with Kale & Pistachio Pesto

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 cups kale, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, sliced
1/2 cup pistachios, shelled
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.
While the chicken is baking, prepare the pistachio pesto. In a food processor, combine the kale, pistachios, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
In a separate skillet, heat olive oil over medium heat. Add the cherry tomatoes, zucchini, and bell peppers. Sauté for 5-7 minutes until the vegetables are tender.
Remove the chicken from the oven and let it rest for a few minutes. Then, top each chicken breast with a spoonful of the pistachio pesto.
Serve the chicken with the sautéed vegetables on the side. Enjoy!