Roasted Chicken with Deconstructed Pesto and Tomatoes
Prep Time
25 minutes
Prep Notes
If you have the time, marinate the chicken for 1 - 2 hours for the best flavor, but I have made it right before and it still tastes great! You can use chicken thighs or breasts for this recipe. Cooking times will vary depending on the size and cut you choose.
Like videos? You can find me cooking this recipe on my YouTube channel using this link: https://youtu.be/mZcU1UfzC3E
Cooking Time
40 minutes
Yields
4 servings
Ingredients
4 organic chicken breasts, boneless
1 large bunch fresh basil
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp roasted hatch peppers, chopped (or use 1/2 fresh jalepeño pepper, or 1/4 tsp red pepper flakes)
3 cloves garlic, chopped
4 ripe tomatoes, about 4 medium, chopped into 1-inch cubes
Garnish: freshly grated parmesan cheese, 3 Tbsp toasted pine nuts
Directions
- Make marinade for chicken by whisking together 2 Tbsp olive oil, red wine vinegar, peppers, garlic, 1/2 tsp salt, and 1/2 tsp pepper.
- Place chicken in a glass or pyrex bowl and marinate covered for 1 - 2 hours.
- Preheat oven to 400°F and line a casserole dish with parchment or silicone mat.
- Dice tomatoes and onion. Chop your basil (about 1- 2 cups).
- Add 3/4 of basil to bottom of casserole dish, add the remaining basil to chicken and marinade and mix.
- Top basil with tomatoes and onions. Drizzle with olive oil and lightly mix. Nestle marinated chicken into the tomato mixture.
- Lightly cover dish with parchment or silicone mat. Bake covered for 20 minutes.
- Remove cover and bake 20 minutes more or until an internal thermometer reads 165°F.
- Remove from oven. Serve over cauliflower rice, brown rice, or quinoa. Grate some fresh parmesan cheese on top and sprinkle with a generous helping of pine nuts.
- Enjoy!
