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NCHPAD - Building Healthy Inclusive Communities

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Chicken Pesto Bake with Baked Sweet Potatoes


NUTRITION FACTS
Servings 2.0  per recipe
Amount Per Serving
Calories 309 % Daily Value*
Total Fat 15g 22%
Saturated Fat 7g 35%
Monosaturated Fat 3g -
Polyunsaturated Fat 0g -
Trans Fat 0g -
Cholesterol 93mg 31%
Sodium 667mg 28%
Potassium 295mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 10%
Sugars 4g -
Protein 31g 62%
Vitamin A 202%
Vitamin C 11%
Calcium 20%
Iron 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes were analyzed on www.myfitnesspal.com
Recipe modified from http://www.skinnytaste.com/2012/09/skinny-chicken-pesto-bake.html
Makes 2 servings

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper (or poultry seasoning)
  • 2 teaspoon basil pesto
  • 1/2 medium tomato, thin slices
  • 3 tablespoons (1.5 oz) shredded reduced-fat mozzarella cheese
  • 1 teaspoon grated parmesan cheese
  • 1 sweet potato
  • 1 tablespoons butter
  • Aluminum foil

Directions:

  1. Preheat the oven to 400° F.
  2. Season chicken lightly with salt and fresh pepper (or poultry seasoning).
  3. Line baking sheet with foil for easy clean-up. Place the chicken on prepared baking sheet and spread pesto evenly over chicken. Bake for 15 minutes or until chicken is no longer pink in center.
  4. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional three to five minutes or until cheese is melted
  5. While chicken is baking, wash and dry sweet potato; poke holes in potato with a fork and cook in microwave for five minutes or until soft. Cut sweet potato in half and serve with half a tablespoon of butter.

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