Winner winner, chicken dinner! Lol! I'm always looking for the perfect meal prep for busy weeks! These two recipes are perfect prepared or marinated in advance... just to cook or reheat at the last moment. I hope you’ll add these to your chicken recipe rotation!
Servings: 4
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients:
- 4 chicken breasts
- 1 tsp kosher salt
- Freshly ground pepper, to taste
- 3 tbsp sunflower oil
- 3-4 asparagus, shaved with a vegetable peeler
- Baby arugula
- Parmesan shavings
- Extra virgin olive oil
Pesto:
- 2 cups fresh basil
- ½ cup roasted cashews
- ½ cup Parmesan, cut into pieces
- 1 cup extra virgin olive oil
- A pinch of kosher salt
- Freshly ground pepper, to taste
Steps:
- Add basil, cashews, and Parmesan to a small food processor or blender. Blend until coarse. Gradually add olive oil in a stream until smooth. Season and set aside.
- Preheat the oven to 375°F.
- Flatten the chicken breasts between two sheets of parchment paper using a rolling pin or meat tenderizer. Season with salt and pepper.
- Heat a large ovenproof skillet with a generous amount of sunflower oil. Fry the chicken breasts for about 4 minutes over medium-high heat. Flip them over and add a generous spoonful of pesto on each piece of chicken. Spread the pesto and bake for about 5 minutes.
- Serve with a handful of baby arugula on top, asparagus ribbons, Parmesan shavings, and a drizzle of your best olive oil.