Healthy Eats Part 2 - Pesto Chicken and Grilled Veggies
Have you ever tried holiday shopping on a stomach full of rich foods - let's say baked ham and buttered mashed potatoes. This is not a winning combination my friends. Shopping requires you to be light on your feet, so you can dodge fellow shoppers and leap to great deals. So how can you keep your diet healthy and still get all of the flavor you need before heading out to the mall? Try a dish that packs a punch like this recipe for Pesto Chicken and Vegetables. It is a delicious dinner that is not only easy to make but will get you in and out of the kitchen so you can tackle your long list of chores.
2 sheets Reynolds wrap heavy duty aluminum foil
2 boneless, skinless chicken breast halves
¼ cup prepared pesto sauce, divided
1 medium zucchini, sliced
4 red bell pepper rings, ¼ inch thick
salt and pepper
PREHEAT oven to 450°F OR grill to medium-high.
PLACE one chicken breast half on each foil sheet; spread a thin layer of pesto sauce over chicken. Arrange vegetables beside chicken. Top with remaining pesto sauce. Sprinkle with salt and pepper.
BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make two packets.
BAKE 15 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes on medium-high in covered grill until chicken is tender.
Moms, what are your quick go to meals that are both healthy and tasty?