CHICKEN MARINADE:

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1.5 lb. boneless skinless chicken breasts

1 Tbsp olive oil (15g)

1 Tbsp white wine vinegar (15g)

3 cloves garlic minced

1 tsp Italian seasoning

1 tsp salt

½ tsp pepper

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PESTO PAN SAUCE:

1 lb. green beans ends trimmed

3 cups cherry tomatoes (450g) halved

1 Tbsp melted butter (15g)

1 Tbsp white wine vinegar (15g)

⅓ cup basil pesto (80g)

4 cloves garlic minced

3 Tbsp freshly chopped basil

½ tsp onion powder

Pinch of salt and pepper

1 cup shredded mozzarella cheese (112g)

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INSTRUCTIONS

Preheat the oven to 425 degrees F.

Add all the chicken marinade ingredients to a large ziploc bag with the chicken. Let marinate for 15-30 minutes.

Meanwhile, prepare the pesto pan sauce. Add all the ingredients except the cheese to a 9x13-inch baking dish and toss to combine. Position the tomatoes and green beans around the edges and place the chicken in the center (they will likely overlap some and that is okay).

Bake uncovered for 35-45 minutes or until the chicken is almost cooked through (this will depend on the thickness of your chicken). Then sprinkle the cheese evenly across the chicken and bake for another 10-15 minutes, or until the cheese is melted and the chicken is completely cooked through.

Top with freshly cracked black pepper and fresh basil. Balsamic glaze is also delicious on this! Enjoy as is for a lower carb meal or with pasta, rice or potatoes for a more balanced meal.

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