Chicken with Pesto & Peppers

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 1/2 oz chicken, 1 cup veggie mixture (about 8 oz)) contains 520 calories, 15 g carbohydrate, (3 g fiber), 49 g protein, 29 g fat, (7 g saturated fat), 130 mg cholesterol, and 830 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 520
  • Servings: 4
  • Active Time: 15 minutes
  • Total Time to Make: 45 minutes
Chicken with Pesto & Peppers

Ingredients

You'll Need

12-inch cast-iron skillet

Directions

  1. Preheat grill on HIGH. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.
     
  2. Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.
     
  3. Reduce heat to MED; place skillet on grill. Close grill lid. Cook 30-35 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from grill using oven mitts; garnish with parsley.
Options
Oven instructions:
  1. Preheat oven to 350 degrees. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.
     
  2. Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic. 
     
  3. Roast 45-50 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from oven using oven mitts; garnish with parsley.

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