WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat the oven to broil.
- Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
- Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
- Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
- Broil for 2 minutes until cheese is melted.
- Top with the rest of the basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams
CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY
Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
- Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
- Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams
HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
- Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram
More about "pesto chicken low carb broccoli parmesan cups recipe by tasty"
20-MINUTE PESTO CHICKEN & BROCCOLI [KETO, LOW-CARB, …
From chef-michael.com
PESTO CHICKEN AND BROCCOLI PASTA | GIMME DELICIOUS
From gimmedelicious.com
PESTO CHICKEN AND BROCCOLI (PALEO, KETO) - THE ROASTED …
From theroastedroot.net
52 KETO SNACK RECIPES YOU'LL MAKE AGAIN AND AGAIN
From tasty.co
EASY LOW CARB PESTO CHICKEN {5 INGREDIENTS!} - EASY …
From easylowcarb.com
CHEESY PESTO CHICKEN BAKE RECIPE - THAT LOW CARB LIFE
From thatlowcarblife.com
LOW-CARB BROCCOLI PARMESAN CUPS | RECIPES - TASTY
From tasty.co
LOW CARB CHICKEN PARMESAN - RECIPE - DIET DOCTOR
From dietdoctor.com
PESTO CHICKEN (OVEN BAKED OR GRILLED) - SLENDER …
From slenderkitchen.com
BROCCOLI STUFFED CHICKEN (LOW-CARB, KETO) | GIMME …
From gimmedelicious.com
BROCCOLI PESTO - FOOD FAITH FITNESS
From foodfaithfitness.com
KETO PESTO CHICKEN - KETO, LOW CARB, EASY - JOY FILLED EATS
From joyfilledeats.com
LOW CARB CHICKEN PESTO BAKE - HEY KETO MAMA
From heyketomama.com
PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
From pinterest.com
PESTO PASTA SALAD WITH CHICKEN - JUST A TASTE
From justataste.com
PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY …
From alacartist.com
EASY KETO CHICKEN PESTO BROCCOLI CASSEROLE | HIP2KETO
From hip2keto.com
PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY …
From maklano.com
You'll also love