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Grilled Chicken and Vegetables with Pesto
ERICA JULSON15Ingredients
50Minutes
570Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 zucchini (halved crosswise and then thinly sliced lengthwise)
- 1 yellow squash (halved crosswise and then thinly sliced lengthwise)
- 1 red bell pepper (seeds removed and cut into 2 inch pieces)
- 1 yellow bell pepper (seeds removed and cut into 2 inch pieces)
- 8 oz. white button mushrooms (carton of, wiped clean and cut in half lengthwise)
- 1 red onion (halved and cut into 2 inch pieces)
- 3 lb. boneless, skinless chicken breasts (~6 small breasts, or a few very large breasts, cut in half lengthwise to make them thinner)
- kosher salt
- freshly ground black pepper
- grapeseed oil (or other high smoke-point oil for grilling)
- 1/2 cup roasted salted almonds
- 1/2 cup romano cheese (grated parmesan-, blend, I get mine from Trader Joe’s, or just Parmesan)
- 1 clove garlic (peeled)
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil (high quality)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium560mg23% |
| Potassium1430mg41% |
| Protein56g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C140% |
| Calcium20% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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