BY DR. CARLSON | NOV 25, 2017 | Healthy Recipes
Pesto Marinated Chicken and Grilled Vegetables
1.5 lb chicken drums
1.5 lb chicken thighs
1 large sweet potato (peeled and chopped)
1 head cauliflower florets
5-6 carrots (peeled and chopped)
3-4 Italian zucchini (regular large zucchini will work, just use 1-2)
2 cups basil
2 cloves of garlic
Juice of ½ lemon
4-5 Tbsp olive oil
Salt and pepper
Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
In a blender, combine basil, garlic cloves, lemon juice. Drizzle in olive oil as the blender is running until pesto is an appropriate consistency. I used enough so the pesto was a little on the runny side…it seemed to flavor the chicken easier that way.
Put all chicken into large bowl, season well with salt and pepper, and pour pesto mixture over. Be sure every nook and cranny of the chicken is green! Let marinate while you chop veggies.
You can see the size I chop my veggies, but you may make them larger or smaller as you wish. You may have to adjust the cook time accordingly.
I threw all veggies on the tray and tried my best to space them out evenly. Put chicken drums and thighs on top of the veggies and put in the oven! After 30 minutes, I rotated the pan in the oven and let it cook for another 15 minutes or so. The veggies should be tender, and juices from the chicken should run clear. ENJOY!