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Pesto Marinated Chicken And Grilled Vegetables

BY DR. CARLSON | Jul 19, 2017 | HEALTHY RECIPES

  • 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.

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