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Nutrition Facts
Serving Size 292 g
(Approx. 0 Servings)
Amount Per Serving
Calories 320 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 180 mg 8%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 41 g
Vitamin A 25% Iron 15%
Vitamin C 90% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken with Roasted Broccolini Pesto
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 h 5 m
0  People


Recipe makes 0 Servings

1 Lb broccolini bunch, ends trimmed and roughly chopped
2 Tbsp olive oil
1 cup(s) basil
1/4 cup(s) pepitas, roasted and salted
1/4 cup(s) lemon juice
1 garlic clove
2 Oz low fat feta cheese, crumbled
1/4 cup(s) warm water
8 Oz red potatoes, halved
8 Oz french cut green beans, cut into 2 inch pieces
1/2 red onions, julienned
1 Lb boneless skinless chicken breast
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Preheat grill to medium high flame.
Preheat oven to 400ºF.
Place broccolini on a foil lined sheet pan. Drizzle with half the oil and place in oven. Roast until tender and slightly charred.
To make pesto place roasted broccolini in food processor with basil, remaining oil, pepitas, lemon juice, garlic clove, cheese and water. Pulse until completely smooth.
Combine potatoes, 1/2 cup of pesto, green beans and onions together in a large baking dish. Bake 30 - 45 minutes or until potatoes are tender.
Coat chicken with 1/4 cup of pesto and grill 6 minutes per side.
Serve with potatoes and veggie mixture.



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