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Parchment Tomato Pesto Chicken Breast

Name: Parchment Tomato Pesto Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 12x18 inches parchment paper or aluminum foil; 1 chicken breast; 5 ounces asparagus; 1 roma tomato, sliced; 2 tablespoons pesto; 1 tablespoon olive oil; Salt, to taste; Pepper, to taste

Prep 15m

Cook 30m

Total 45m

Parchment Tomato Pesto Chicken Breast Image

@aannmiller

Ingredients

(Servings: 1)

12x18 inches parchment paper or aluminum foil

1 chicken breast

5 ounces asparagus

1 roma tomato, sliced

2 tablespoons pesto

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

Steps

Preheat oven to 400°F

Fold the parchment paper in half, then open up.

Cut the ends of the asparagus and lay them on one half of the parchment paper.

Drizzle on oil and sprinkle on salt and pepper.

Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.

Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F

Nutrition Facts

Calories

410kcal

20%
Fat

24g

1%
Saturated Fat

3g

0%
Carbohydrates

8g

0%
Fiber

4g

0%
Sugar

2g

0%
Protein

38g

1%
Cholesterol

70mg

3%
Sodium

300mg

15%

Percent Daily Values are based on a 2,000 calorie diet.

Parchment Tomato Pesto Chicken Breast

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts