Pesto Chicken Meal Prep

This Whole30 and Keto pesto chicken recipe combines tons of Italian flavors in easy roll-ups. Serve over cauliflower rice or with sauteed veggies for an easy meal-prep lunch or dinner.

 Whole30 Pesto Chicken Meal Prep Ingredients:

Pesto Chicken

4 chicken breasts

1 recipe Whole30 pesto (see below)

½ cup sundried tomatoes, chopped

½ cup black olives, chopped

1 lb asparagus

1 cup cherry tomatoes, sliced

2 tablespoons walnuts, chopped (to garnish, optional)

Pesto

5 cups loosely packed basil

¼ cup olive oil

2 tablespoons lemon juice

¼ cup walnuts

1 clove garlic, grated

½ teaspoon salt

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5 from 1 vote

Pesto Chicken Meal Prep

This Whole30 and Keto pesto chicken recipe combines tons of Italian flavors in easy roll-ups. Serve over cauliflower rice or with sauteed veggies for an easy meal-prep lunch or dinner.

Course Main Dish

Cuisine American

Keyword Chicken, Meal Prep

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 meals

Ingredients

• 4 medium Chicken Breast
• 1 recipe whole30 pesto (see below)
• 1/2 cup sundried tomatoes chopped (not packed in oil)
• 1/2 cup black olives chopped
• 1 pound apsaragus
• 1 cup Cherry Tomatoes sliced
• 2 tbs walnuts, chopped for garnish, optional

Whole30 Pesto

• 5 cups loosely packed basil
• 1/4 cup olive oil
• 2 tbs lemon juice
• 1/4 cup walnuts
• 1 clove garlic grated
• 1/4 tsp Salt

Instructions

• Preheat oven to 425 degrees F.
• Prepare pesto by adding the basil (stems removed) to a food processor bowl, and processing until greens are chopped finely.
• Add the lemon juice, walnuts and sea salt, and begin to process. While the mixture is chopping, slowly drizzle the olive oil into the food processor bowl.
• Add the grated garlic and mix to combine.
• Take each chicken breast, and pound it flat. I recommend putting the chicken into a large plastic bag to prevent chicken juice from splattering in your kitchen.
• Take each flattened breast, and add ¼ of the pesto mixture, and 2 tablespoons each sundried tomatoes and olives. Roll up the chicken breasts, and place into a baking dish.
• Bake the chicken for 20-24 minutes, until the juices run clear and the chicken is fully baked.
• Saute asparagus, and serve with sliced chicken and cherry tomatoes. Garnish with chopped walnuts for a delicious nutty flavor and texture.

Notes

Nutrition for 1 out of 4 meals without optional items:

33g Protein | 13.5g Carbs | 22.5g Fat | 5.5g Fiber| 384 Calories