Source: Parents Magazine

Gallery

Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
Advertisement

Pesto Chicken

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the chicken according to directions. Cut into pieces.

    Advertisement
  • Place the butternut squash in a steamer basket over boiling water. Steam until the squash is tender, about 15 minutes. Place in a large bowl, add the salt and pepper, and mash with a potato masher.

  • Toss the lettuce with the olive oil and salt and pepper to taste. Serve with the squash and chicken pieces, drizzled with pesto.

Nutrition Facts (Pesto Chicken)

343 calories; total fat 17g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 123mg; sodium 664mg; potassium 913mg; carbohydrates 18g; fiber 3g; sugar 3g; protein 33g; trans fatty acid 0g; vitamin a 16461IU; vitamin c 33mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 1mg; folate 82mcg; vitamin b12 0mcg; calcium 116mg; iron 1mg.

Spinach Pesto

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.

    Advertisement
  • Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.

Advertisement