My latest cooking adventure is Herb Pesto Chicken with Roasted Cauliflower. I was so indecisive about what to do for dinner over the weekend. I was so close to just taking the easy route by going out to dinner, but I really didn’t want to do that. Lately going out to each just throws off my plan since I’m being very strict to lose my last 15 lbs. I have been really into herbs lately so I decided to make a pesto and boy am I glad I did.
I used the following ingredients for the Herb Pesto Chicken:
6 boneless/skinless chicken thighs (use your favorite cut of chicken)
1 cup fresh baby spinach
1/2 cup fresh basil
3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary)
1 tsp dried oregano
1 lemon, juice and zest
3 garlic cloves, minced
1/2 tsp salt and pepper
1/4 cup olive oil
Preheat oven to 400 F
To make the pesto, combine all of the ingredients (except for the chicken) in a mini food processor and process until a paste is formed. Place the chicken in a baking dish sprayed with cooking spray. Season the chicken, to taste, with salt, pepper, and garlic powder. Spread the pesto evenly over both sides of the chicken. Cook the chicken for 20-30 minutes or until cooked through.
I served the chicken with roasted cauliflower. If you haven’t ever had roasted cauliflower YOU HAVE TO TRY IT!!! It is so delicious!!!! I tossed the florets of one head of cauliflower in 2 Tbsp of olive oil, salt, pepper, and garlic powder. Spread evenly onto a cookie sheet. Bake the cauliflower at 400 F for 1 hour (turning every 20 minutes for even cooking).
Net Carb Count*:
Herb Pesto Chicken: 8 net carbs (for the entire recipe)
Roasted Cauliflower: 10 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I wasn’t expecting much out of the pesto recipe, but it was delicious! Even my fiance, who hates spinach, liked the pesto (HA! I snuck in some spinach). The pesto would be good on everything. Use your favorite cut of chicken (just adjust the cooking time), toss it with some vegetables, serve it over “pasta,” add some to your scrambled eggs, etc. That reminds me…I should have saved some for my morning eggs. Good thing it is easy to whip up a batch! Anyway, back to the point…this is a very versatile sauce that is ready in minutes.
As for the roasted cauliflower this is by far the BEST cauliflower I have ever had. The question is why have I never had roasted cauliflower before? Have I been living under a rock? I was seriously missing out. I’m not really a big cauliflower fan, but I can’t get enough of this stuff. The fiance also said it was the BEST cauliflower he has ever had. I suggest lining your baking seat with parchment paper to help keep the cauliflower from burning (makes for easy cleanup too). Also be sure to turn the cauliflower so that it cooks evenly.
