Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
Equipment
- 1 large bowl
- 1 frying pan I used cast iron
Ingredients
Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
- 1 large chicken breast
- 3 tsp or more of pesto
- 1 cup fresh broccoli
- 1 cup fresh cauliflower
- 1 tbsp oil
- 1 tsp flavored olive oil. I used a Tuscan flavored EVO
- ¼ C heavy cream or half and half
- 5 whole mushrooms
- ¼ cup onions
- ¼ cup water
- 1 pinch pepper to taste
- 1-2 tbsp pecorino-romano or other hard italian cheese
- 1 tsp pesto
- 2 tbsp olive oil
Instructions
Chicken
- slice chicken in half and marinate in pesto and black pepper. Feel free to add salt.1 large chicken breast
Roasted Broccoli & Cauliflower
- preheat oven to 425℉
- break off broccoli and cauliflower in large chunks. I put a cup of each but amount is up to you. I soaked cauliflower in cold water.3 tsp or more of pesto, 1 cup fresh broccoli, 1 cup fresh cauliflower, 2 tbsp olive oil
- mix 2 tsp pesto and olive oil together, and toss with broccoli and cauliflower.
- roast for 25 minutes using convection bake.
Pan Seared Chicken and Creamy Pesto Sauce
- This is important. Preheat pan so you can start cooking with 15 min. left on roasted vegetables.
- add 1tbsp of oil. I used grape seed oil1 tbsp oil
- sear chicken on med/high heat for 3-4 minutes on each side.1 large chicken breast
- remove chicken to rest for 5-10 minutes. Save liquid to sauce!
- Deglaze the pan with water, and add onions, mushrooms, flavored olive oil.5 whole mushrooms, ¼ cup onions, ¼ cup water, 1 tsp flavored olive oil. I used a Tuscan flavored EVO
- add cream, 1 tsp pesto and reduce until if coats a spoon and add pecorino-romano cheese¼ C heavy cream or half and half, 1-2 tbsp pecorino-romano or other hard italian cheese, 1 tsp pesto
- If sauce is too thick, add a little more cream
- slice chicken and serve.
Healthy Version
- replace the creamy pesto with olive oil