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Pesto Chicken












Ingredients: (1 SERVING)
5 oz frozen chicken tenders placed side by side. (will cook to 4 oz)
1 tomato sliced
1.5 oz mozzarella cheese
OPTIONAL: 3 thin slices red onion and jalapeno slices (fresh)
Non traditional Pesto
Fresh basil leaves
(handful)
2 cups Spinach or Greens (I used top 2/3 of Romaine Lettuce head)
2 T capers
4 T Parmesean Cheese
4 tsp. olive oil
dash or two of cayenne pepper or red pepper flakes
salt and pepper
2 cloves garlic(Combine all pesto ingredients in a blender and puree) Divide into 4 servings (I kept them in small ziplocks and they were good all week) (I used the pesto on white fish too)
Pesto counts as 1/2 green, 1.5 condiments and 1 healthy fat

LAYER in glass pan from the bottom up!
Onions (optional)
Then cheese
Then Tomato slices
(Japalenos) optional
Then pesto
Layer FIRST chicken 

Bake for 30 minutes at 400 degrees or until cheese on top is toasty.Serving is 1 .5 greens 1 lean and 1 Healthy fat, and 2.5 condiments (with onion)






Savory Grilled Chicken



Ingredients:


½ cup scallions
1 cup green bell pepper
1 garlic clove
1 tablespoon soy sauce
3 teaspoons sriracha
1 ½ cups low fat provolone cheese

Directions: 1.Spray oven-safe skillet, keeping high enough to brown steak. Remove from skillet, cover and keep warm. 2 onions. Cook on high until lightly browned on edges from pan and place over beef, cover and keep warm. Add a little beef broth or water if necessary. 3 peppers. Cook on high until lightly browned on edges. Remove from pan and place over onions, cover and keep warm. 4.Preheat oven to 400 degrees. 5 garlic and cook for 30 seconds. Add ginger, soy sauce, Worcestershire sauce, sriracha ketchup. Simmer 5 minutes. 6 steak, onions peppers back to the skillet. Top with cheese. Place in for 5 minutes turn oven to broil and cook for an additional 2-3 minutes or until cheese is melted and lightly browned. Yields: 5 servings
Per serving: 1 lean | 1 ½ green | 3 condiments




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