Pesto Chicken with Tomato Avocado Salad

Pesto Chicken with Tomato Avocado Salad

Chicken, Dietitian Pick, Dinner, Lunch, Mother's Day, Oven-Baked

In less than 30 minutes, you can have Pesto Chicken with Tomato Avocado Salad that will become a favorite dish.

15M

2

In less than 30 minutes, you can have Pesto Chicken with Tomato Avocado Salad that will become a favorite dish.

Ingredients

  • 1 8-oz. boneless, skinless chicken breast, halved lengthwise
  • 2 tbsp. basil pesto
  • 2 cups cherry tomatoes, halved
  • 1 Avocados from Mexico avocado, pitted, skinned and diced
  • ¼ cup chopped fresh basil
  • 1 tbsp. lemon juice

Instructions

  1. Preheat oven to 425 degrees.
  2. Place chicken breast halves on a baking sheet prepared with cooking spray. Evenly coat chicken with pesto. Bake until cooked through, 18-20 minutes.
  3. Meanwhile, add tomatoes and avocado to a mixing bowl and add lemon juice and basil; gently stir until combined. Evenly divide pesto chicken and tomato mixture among two plates. Serve immediately.

Nutrition Facts

402 CALORIES Per Serving

FAT: 26G

SATURATED FAT: 4G

CHOLESTEROL: 77MG

SODIUM: 254MG

CARBOHYDRATES: 16G

FIBER: 8G

SUGAR: 5G

PROTEIN: 29G

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.

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