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Ingredients
1cupbasil pesto
¼cupcider vinegar
2tbsp.olive oil
2poundsboneless skinless chicken breasts
6cherry tomatoes or 1 plum tomatosliced
¾cupshredded mozzarella cheese
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Instructions
In a large bowl whisk together pesto, vinegar and olive oil.
Place chicken into gallon-size freezer bag, then pour pesto mixture over top of chicken. Marinate for at least one hour or overnight; alternatively, you can freeze until needed.
Arrange chicken in casserole dish; place tomato slices over chicken, then sprinkle heavily with mozzarella cheese and bake at 400 degrees for 30-40 minutes.
ALTERNATIVE COOKING DIRECTIONS:Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer, until internal temperature reaches 165 degrees. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella. Close lid and let cheese melt completely.
Serve with Easy Low-Carb Caprese Salad
Notes
If making as part of a freezer cooking day, we recommend doubling the recipe and splitting into two freezer bags.ALTERNATIVE COOKING DIRECTIONS: Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer, until internal temperature reaches 165 degrees. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella. Close lid and let cheese melt completely.