As cliché as it sounds, I have decided to start the New Year with my diet back on track. I keep saying I have a newborn at home, when said newborn is actually eight months old, yikes! Time was already flying, watching our three year old grow but throwing a second kid into the mix has been a whole new time warp! The second half of last year flew by so insanely fast. That being said, I am ready to grab 2019 and make of most of it and more importantly, myself!
Whether you’re carb-counting or not, you’re gonna want to make this chicken! It’s so delicious and I usually have all the ingredients in my fridge. I usually serve it up with a side Caesar salad and fresh parmesan. I swear by the Pesto Genovese from Aldi but I imagine any kind would do. I love to really load up tomato if I have extra, they get so yummy in the oven! I usually layer them in slices but if you’re not a huge tomato fan, you could dice them up smaller. You guys know I’m not a stickler for measuring, so feel free to flex the amounts to your liking.
-4 Chicken Tenderloins or 2 Chicken Breasts
-1/2 cup Pesto Genovese depending on the size of your chicken
-1 Tomato, sliced to your preference
-1/4cup Shredded Mozzarella
-Salt + Pepper
1 // Preheat oven to 350F.
2 // Line baking dish with foil and spray with cooking spray.
3 // Lay your chicken in the baking dish and sprinkle with salt and pepper.
4 // Spread pesto all over chicken, covering it completely.
5 // Layer tomatoes on top of the pesto.
6 // Sprinkle with mozzerella.
7 // Bake for 30-45 minutes, depending on the size of your cuts of chicken or until chicken is cooked through and cheese is melted.
Talk about an easy meal. The pesto packs so much flavor and combo with the oven baked tomatoes is SO good, it’s become a weekly staple in our house!