Skinny Chicken Pesto Bake

Baked chicken breast topped with skinny basil pesto ^[1], tomatoes, mozzarella and parmesan cheese. Quick and easy, serve this with pasta or zucchini noodles (zoodles)^[2] for a low-carb meal.

This is a great way to use up your end-of-summer basil. If it's still warm out, you can also do this on the grill.

As the weather turns cooler, I've been making and freezing skinny pesto ^[3] in small batches to keep on hand throughout the year. You can freeze them in ice cube trays and measure them out or use small containers like I did here. Enjoy!

Skinny Chicken Pesto Bake
Skinnytaste.com
Servings: 4 â€¢ Size: 1 piece â€¢ Old Points: 6 pts â€¢ Points+: 6 pts
Calories: 236 â€¢ Fat: 11.5 g â€¢ Carbs: 2.5 g â€¢ Fiber: 0.5 g â€¢ Protein: 28.5 g â€¢ Sugar: 0 g
Sodium: 491 mg (without salt)

Ingredients:

2 (16 oz total) boneless, skinless chicken breasts

salt and fresh pepper to taste

4 tsp Skinny Basil Pesto ^[4]
1 medium tomatoes, sliced thin
6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
2 tsp grated parmesan cheese

Directions:

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400Â° F. Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center.Â Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.