Tomato Pesto Parchment-baked Chicken

Tomato Pesto Parchment-baked Chicken

4.8(424)

Cook Time
-
Total Time
-
Yield
1 serving

Ingredients

  • parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
  • 1 chicken breast
  • 5 oz asparagus (140 g)
  • 1 roma tomato, sliced
  • 2 tablespoons pesto
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 538
  • Fat 30g
  • Carbs 12g
  • Fiber 4g
  • Sugar 5g
  • Protein 53g

How to Make It

1. Step
Preheat oven to 400°F (200°C).
2. Step
Fold the parchment paper in half, then open up.
3. Step
Trim the ends of the asparagus and lay them on one half of the parchment paper.
4. Step
Drizzle on oil and sprinkle on salt and pepper.
5. Step
Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Step
Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Step
Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
8. Step
Enjoy!

Tags

KetoDairy-FreeLow-SugarHigh-ProteinLow-CarbOven MittsBaking PanParchment PaperMeasuring SpoonsWeeknightDate NightBakeDinnerEasyHealthyGluten-FreeAmericanOven

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