Herb Pesto Chicken with Roasted Cauliflower
6 boneless/skinless chicken thighs (use your favorite cut of chicken)
1 cup fresh baby spinach
1/2 cup fresh basil
3 Tbsp of fresh rosemary (the leaves from about 3 sprigs of rosemary)
1 tsp dried oregano
1 lemon, juice and zest
3 garlic cloves, minced
1/2 tsp salt and pepper
1/4 cup olive oil
METHOD:
1. Preheat oven to 400 F
2. To make the pesto, combine all of the ingredients (except for the chicken) in a mini food processor and process until a paste is formed.
3.Place the chicken in a baking dish sprayed with cooking spray. Season the chicken, to taste, with salt, pepper, and garlic powder. Spread the pesto evenly over both sides of the chicken. Cook the chicken for 20-30 minutes or until cooked through.
Roasted cauliflower:Toss florets of one head of cauliflower in 2 Tbsp of olive oil, pepper, and garlic powder. Spread evenly onto a cookie sheet. Bake the cauliflower at 400 F for 1 hour (turning every 20 minutes for even cooking).
Net Carb Count*:
Herb Pesto Chicken: 8 net carbs (for the entire recipe)
Roasted Cauliflower: 10 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products used. Check nutrition labels for accurate carb counts.