Sunday, June 4, 2017

Quick and Easy is the name of the game!

Happy Sunday, friends!

If you had a busy weekend like I did, you may be looking for something quick and easy to add to your menu this week. Here's a good one I made last week, with my suggestions for improvements. It was delicious, quick, easy, nutritious, and husband approved.

The recipe is a Pesto Chicken with Zoodle Salad. This time of year, we all have zucchini coming out of our ears. It's really easy to dress it up to match whatever dish you're making. Get you a zoodler and have some fun!

Recipe adapted from:

I love making my own pesto. I throw fresh basil leaves, olive oil and garlic in the ninja, and just pulse the heck out of it.

I spread the pesto on the chicken breasts. The next time I make this, I'm going to season my chicken breasts before I spread the pesto because they were kind of bland. I would sprinkle the breasts with some garlic, salt, and pepper. Maybe a bit of parmesan cheese, too.

Top with a few slices of roma tomatoes.
 I added some zucchini, that I had ran through my zoodler, and some mushrooms.

Since I used thin sliced breasts, they only needed about 15 minutes or so in the oven at 425.
 When the chicken was just about done, I topped with mozzarella cheese and put them back in the oven until the cheese melted.
Viola! I served the chicken with a zoodle salad I made that had tomato, mushroom, mozzarella cheese, pesto, and zoodles of course. I sauteed everything but the cheese in a pan for about 10 minutes, and added the cheese at the end. You could also have the salad cold, too.

Enjoy, and as always, let me know if you make it and love it!

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