Makes 2 Servings
Macros: 483 cal, Fat 23g, Carbs 38g, Fibre 7g, Protein 34g
227g Chicken Breast (skinless, boneless)
2 cups Mini Potatoes (halved)
2 Cups Broccoli (cut into florets)
1 Carrot (medium, sliced)
1 1/2 Tbsps Extra Virgin Olive Oil
Sea Salt & Black Pepper
3 Tbsps Pesto
Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.
Arrange the chicken, potatoes, broccoli, and carrot to the baking sheet. Drizzle with oil and season with salt and pepper. Spread the pesto over top until well coated.
Bake for 25 to 30 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt and pepper if needed. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving equals approximately four ounces of chicken, one cup of potatoes, one cup of broccoli, and half a cup of carrot.
Additional Toppings: Add red pepper flakes, parmesan, or nutritional yeast.