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<blockquote data-quote="PaleoWithMrsP" data-source="post: 1542443" data-attributes="member: 293102"><p>One of my favourite low carb recipes for pesto baked chicken: <a href="http://paleowithmrsp.com/mrs-ps-pesto-baked-chicken/" target="_blank">http://paleowithmrsp.com/mrs-ps-pesto-baked-chicken/</a> (for more images) <img src="https://i2.wp.com/paleowithmrsp.com/wp-content/uploads/2016/03/DSC_0732.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p></p><p>Serves:4</p><p>Prep time:15 mins</p><p>Cook time:45 mins</p><p>Total time:1 hour</p><p></p><p>A delicious pesto baked chicken recipe that's simple to make and wonderful served hot or cold.</p><p></p><p>Ingredients</p><ul> <li data-xf-list-type="ul">100g Spinach</li> <li data-xf-list-type="ul">75g Pistachio</li> <li data-xf-list-type="ul">1 tsp Sea Salt</li> <li data-xf-list-type="ul">2 Handfuls Fresh Basil leaves</li> <li data-xf-list-type="ul">2 Garlic Cloves</li> <li data-xf-list-type="ul">500g Chicken Breast (or thighs)</li> <li data-xf-list-type="ul">Extra Virgin Olive Oil (around 150ml)</li> </ul><p></p><p>Instructions</p><ol> <li data-xf-list-type="ol">Pre-heat oven to 200°C</li> <li data-xf-list-type="ol">In to a food processor place the spinach, basil, pistachios, sea salt and garlic cloves and blitz for a few pulses</li> <li data-xf-list-type="ol">Now carefully add in the olive oil a little at a time until the mixture is thick and creamy</li> <li data-xf-list-type="ol">On to a chopping board, carefully chop your chicken breasts in to length strips (if you do not do this, and you just place the breasts straight in the oven then you'll need to cook them for longer to ensure that they are cooked through).</li> <li data-xf-list-type="ol">Spread 1-2TBSP pesto in to the bottom of a non stick or oiled baking dish</li> <li data-xf-list-type="ol">Place the strips of chicken carefully on top, you can pack them in to each other nice and tightly</li> <li data-xf-list-type="ol">Add the remaining pesto on top and cover the chicken with it</li> <li data-xf-list-type="ol">Place a layer of foil carefully over the dish and pop in the oven and bake at 200°C for 20 minutes.</li> <li data-xf-list-type="ol">After 20 minutes you can take the foil off and bake for further 20 - 25 minutes on 180°C degrees until the top is slightly browned, crispy and baked (check a piece of chicken to make sure cooked through before serving)</li> <li data-xf-list-type="ol">Serve straight away or allow to fully cool and enjoy cold</li> <li data-xf-list-type="ol">Will keep in the fridge for up to 2 days, in sealed container</li> </ol></blockquote><p></p>
[QUOTE="PaleoWithMrsP, post: 1542443, member: 293102"] One of my favourite low carb recipes for pesto baked chicken: [URL]http://paleowithmrsp.com/mrs-ps-pesto-baked-chicken/[/URL] (for more images) [IMG]https://i2.wp.com/paleowithmrsp.com/wp-content/uploads/2016/03/DSC_0732.jpg[/IMG] Serves:4 Prep time:15 mins Cook time:45 mins Total time:1 hour A delicious pesto baked chicken recipe that's simple to make and wonderful served hot or cold. Ingredients [LIST] [*]100g Spinach [*]75g Pistachio [*]1 tsp Sea Salt [*]2 Handfuls Fresh Basil leaves [*]2 Garlic Cloves [*]500g Chicken Breast (or thighs) [*]Extra Virgin Olive Oil (around 150ml) [/LIST] Instructions [LIST=1] [*]Pre-heat oven to 200°C [*]In to a food processor place the spinach, basil, pistachios, sea salt and garlic cloves and blitz for a few pulses [*]Now carefully add in the olive oil a little at a time until the mixture is thick and creamy [*]On to a chopping board, carefully chop your chicken breasts in to length strips (if you do not do this, and you just place the breasts straight in the oven then you'll need to cook them for longer to ensure that they are cooked through). [*]Spread 1-2TBSP pesto in to the bottom of a non stick or oiled baking dish [*]Place the strips of chicken carefully on top, you can pack them in to each other nice and tightly [*]Add the remaining pesto on top and cover the chicken with it [*]Place a layer of foil carefully over the dish and pop in the oven and bake at 200°C for 20 minutes. [*]After 20 minutes you can take the foil off and bake for further 20 - 25 minutes on 180°C degrees until the top is slightly browned, crispy and baked (check a piece of chicken to make sure cooked through before serving) [*]Serve straight away or allow to fully cool and enjoy cold [*]Will keep in the fridge for up to 2 days, in sealed container [/LIST] [/QUOTE]
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