Paleo Pesto Chicken with Roasted Vegetables

Ingredients:

• organic free-range chicken breast

• 1/4 C walnuts

• 1 C basil

• 1/4 C EVOO

• 3 cloves garlic garlic

• baby eggplant

• baby bella mushrooms

• crook neck squash

• zucchini

• cherry tomatoes

• onion

• S & P

Directions:

1. In a food processor pulse together basil, walnuts, EVOO, 2 cloves garlic and S & P. Add a little more EVOO if you need it. You want a paste, not too runny.

2. Preheat the oven to 350 degrees F.

3. Drizzle a baking dish with EVOO so your chicken doesn’t stick.

4. Coat the chicken breast with the pesto. Kinda press it into the chicken and put it in the baking dish. Set it aside and move on to the veggies while your oven is preheating.

5. Slice the eggplant, crook neck squash, zucchini, onion and mushrooms into generous slices… about 1/4 inch. You don’t want them too thin because they will burn and not too thick or they will never cook.

6. Add the cherry tomatoes whole.

7. Mince the remaining garlic clove and add to the bowl.

8. Toss all the vegetables with EVOO, S & P.

9. Put the vegetable on a cookie sheet and spread evenly.

10. Put both the chicken and vegetables into the oven until fully cooked… about 45 minutes.

11. Slice the chicken into strips and serve with veggies on top.

When the tomatoes burst on the chicken it makes almost a little sauce and tastes amazing. You won’t even miss the cheese, I promise.

#chicken #paleo #veggies