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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 meals
- 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
- 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
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.
Nutrition for 1 out of 4 meals without optional items:
33g Protein | 13.5g Carbs | 22.5g Fat | 5.5g Fiber| 384 Calories