Day 19: Pesto Chicken with Asparagus

So since I have a beautiful tupperware filled with fresh pesto, I will basically be using it with all of my meals this week. It's going to be a pesto week and I am more than thrilled about it. During the week I typically keep a pretty clean menu so I can splurge on the weekends without thinking twice about it.

Since I keep a pretty clean menu, I eat chicken at least once a week. It's a a great way to get your protein in but also incorporate bold flavors without feeling like you're being too healthy. This week I tried out some basil pesto chicken with lemon asparagus. It wad delicious, low calorie, and a quick meal.

*Ingredients
4 chicken breasts
4 TBS basil pesto (basil recipe from yesterday)
4 Tsp pine nuts
Pinch of grated Parmesan cheese
2 TBS olive oil
Juice and zest of half a lemon
Salt/pepper
Onion powder
Garlic powder
1 batch Asparagus
1 TBS Olive oil (asparagus)

*Directions
Preheat oven to 425 degrees. Get 2 baking dishes, one small and one large. Foil the small baking dish, trim and wash your asparagus, and then place in baking dish. Season with salt/pepper, lemon juice/zest, drizzle with olive oil, and set aside.
In your large baking dish, pour one TBS of olive oil on bottom of dish and place chicken on top. Pour last TBS of olive oil on top of the chicken and season with salt, pepper, onion powder, and garlic powder.
Bake both the chicken and the asparagus in your oven for 20-25 minutes until cooked through. When chicken is cooked, add 1 TBS of pesto per chicken breast, add 1 tsp pine nuts per chicken breast, and sprinkle plate with Parmesan cheese.

Enjoy!