This is a quick and healthy dinner meal. It is packed full of flavor and doesn’t take long to prepare. I love the blend of the basil from the pesto and the goat cheese. The goat cheese is just tart enough to bring in a contrasting flavor and just sweet enough to go with the tomatoes. This is one of my favorite go-to meals around our house.
This meal works as leftovers for lunch too because you can eat it cold and it still takes amazing. I don’t use a microwave (I actually don’t own one) and some meals work as cold leftovers and some don’t. This one does!
When I buy Pesto I try to buy it from an organic foods store and buy it freshly made and in the refrigerator. A lot of the pestos in a jar are made with very inflammatory oils such as canola or other vegetable oils. I only buy pesto made with Olive Oil.
Ingredients
4 organic free-range chicken breasts
1 cup of pesto (pre-made or homemade)
2 plum tomatoes, sliced
4 ounces of goat cheese, in bite sized chunks
Directions
- Preheat oven to 350 degrees
- In a baking pan lay the chicken down flat. Scoop 1/4 cup of pesto on each chicken breast and spread evenly over the whole chicken breast
- Bake for 30 minutes
- Take the chicken out and layer slices of tomato and goat cheese on top of the chicken and bake for 10 more minutes
- Turn the oven to broil and put the pan on the top shelf for 3-5 minutes until the goat cheese starts to brown
Serve with your favorite side dish (We did roasted brussels sprouts) and Enjoy!
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