dinner
medium
high-protein
gluten-free
keto
low-carb
Pesto Stuffed Chicken with Green Beans
45 minutes total
•2 servings
•420 cal/serving
Time Breakdown
Prep Time:20 min
Cook Time:25 min
Total:45 min
Nutrition (per serving)
Calories:420
Protein:55g
Ingredients
- ✓2 large chicken breasts (8 oz each)
- ✓1/4 cup basil pesto (homemade or store-bought)
- ✓1/4 cup sun-dried tomatoes, chopped
- ✓2 oz mozzarella cheese, sliced
- ✓1 lb fresh green beans, trimmed
- ✓3 cloves garlic, minced
- ✓2 tbsp olive oil
- ✓1 lemon, juiced
- ✓Sea salt and black pepper
- ✓Toothpicks for securing
Instructions
Stuffing the Chicken
- Preheat oven to 375°F
- Cut a deep pocket into the side of each chicken breast
- Season inside and outside with salt and pepper
- Stuff each breast with pesto, sun-dried tomatoes, and mozzarella
- Secure openings with toothpicks
Cooking
- Heat 1 tbsp olive oil in oven-safe skillet over medium-high heat
- Sear chicken for 3-4 minutes per side until golden
- Transfer skillet to oven and bake for 18-20 minutes until internal temp reaches 165°F
- Remove toothpicks and let rest for 5 minutes
Green Beans
- Blanch green beans in boiling salted water for 3 minutes
- Drain and immediately place in ice water
- Heat remaining olive oil in skillet
- Sauté garlic for 30 seconds
- Add green beans and cook for 3-4 minutes
- Season with salt, pepper, and fresh lemon juice
Serving
- Slice stuffed chicken on the diagonal to show the filling
- Serve alongside garlic green beans
Flavor Bomb: The melted cheese and pesto create an incredible flavor combination!
Chef's Tips
- • Prep all ingredients before you start cooking for a smoother experience
- • Store leftovers in airtight containers for up to 3-4 days
- • Feel free to customize ingredients based on your dietary preferences
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