Basil Pesto Chicken

If you are looking for a low carb, gluten free meal that you can throw together in a matter of minutes for your family or to section out for the rest of the week, this meal is perfect!

It is four simple ingredients, just a few simple steps, and downright DELICIOUS!

When I took my first bite after making it, I was honestly shocked out how GOOD it was! Juicy, melt in your mouth tender, and seasoned to perfection with just the basil pesto sauce and mozzarella cheese- you can totally fool everyone into thinking you spent HOURS on this dish. It doesn't get much better than that!

If you are lactose intolerant, or try to go dairy free in general, try out the Veggie Mozzarella cheese you can get from your local grocery store in the vegan section!

*This recipe is slightly adapted from Kalyn's Kitchen website!

Basil Pesto Chicken

Ingredients:

-8-10 boneless, skinless chicken cutlets

-1/2 cup Basil Pesto Sauce (I got mine from Publix)

-1/2 cup shredded mozzarella cheese

Preparation: Preheat oven to 375F, while trimming any extra fat or tendons from your chicken cutlets. Spray the inside of a 9" x 12" baking dish with a non-stick cooking spray. Spread 1/4 cup of basil pesto along the bottom of your baking dish, and then line your chicken cutlets on top of that. Season them with fresh salt and black pepper as desired, and spread the remaining 1/4 cup of basil pesto on top of the chicken cutlets.

Bake at 375F COVERED WITH FOIL for 25-30 mins, not letting the chicken cook too long. Take the chicken out, sprinkle with mozzarella cheese, and bake again for an additional 5 minutes, or until cheese is melted.

And VOILA! Your delicious dish is ready to be served.

Enjoy!!!