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Chisel & Fork
Roasted Red Pepper Pesto Chicken and Veggies
The perfect recipe for when you're feeling lazy during a weeknight is this roasted red pepper pesto chicken and veggies which can be made under 30 minutes.
3
123
18
25 min
TOTAL TIME
413
CALORIES
$1.66
PER SERVING
Ingredients
11 INGREDIENTS
6 SERVINGS
1/4 tbsp walnuts
chopped
4 cups broccoli
roughly chopped
1 lb asparagus
cut into 2 inch pieces
1/2 tsp crushed red pepper flakes
1 lb chicken breasts
cut into 1" cubes
1 tbsp fresh basil
chopped
kosher salt and black pepper
to taste
3 tbsp olive oil
1/4 cup parmesan cheese
freshly grated
1 clove garlic
minced
3/4 cup roasted red pepper pesto
Directions
10 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
View Directions on Chisel & Fork
Health Info
Macros
9g
CARBS
29g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
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Frequently Asked Questions
What is the best type of chicken to use for this recipe?
Can I use frozen vegetables instead of fresh?
Do I need to marinate the chicken before cooking?
What seasonings can I use for this recipe?
Can I use a different type of oil for cooking?
How do I know when the chicken is fully cooked?
How do I prevent the vegetables from becoming mushy?
Can I store leftovers of this dish?
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