Spinach Pesto Chicken

Spinach Pesto Chicken with Paprika Tomato Potato Wedges

for

with Paprika Tomato Potato Wedges

Prep Time: 45 mins Calories: (per serving)620

Carbs: 38g Fat: 31g Protein: 49g Sodium: 470mg

Contains Chicken

Gluten Free

Contains Dairy

Contains Tree Nuts

Mild Spice

Dietitian Approved

Customer Favorite!
4.3 of 5 stars

Pesto is a sauce originating in Genoa, located in the northern region of Italy. It originated around the 16th century and traditionally consists of crushed garlic, basil, and pine nuts blended with Parmesan cheese and olive oil. But in this Isthmus Eats version, we use spinach instead of basil. We promise it still provides a sharp and satisfying topping for this grilled chicken entrée. Don't forget your blender or food processor!

Enjoy, Mad-Town!

This recipe requires a food processor!

Dietitian Juli says, "Making homemade pesto (and other sauces) is often a good way to control the amount of sodium added to meals."

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Toast Pine Nuts

Photo based on 2-serving recipe

Toast Pine Nuts

Preheat oven to 425 degrees (for Step 3)

Toast pine nuts in skillet over medium heat until lightly browned, 2-4 minutes, shaking pan occasionally, then set aside

Tip:Pine nuts can burn quickly, so keep an eye on them!

Prep Other Ingredients

Photo based on 2-serving recipe

Prep Other Ingredients

Wash and dry all produce

Remove leaves from parsley; discard stems. Roughly chop half of parsley leaves, set remaining half aside

Zest lemon, then cut lemon into quarters

Grate Parmesan cheese

Halve potatoes, then cut into small wedges

-For Cauliflower variation: Cut cauliflower into 2 inch pieces

Roast Potato Wedges

Photo based on 2-serving recipe

Roast Potato Wedges

Mix potatoes (or cauliflower), seasonings, cherry tomatoes, a drizzle of olive oil, and the chopped parsley leaves in baking pan

Toss to coat

Tip:If you don't have an oil spray bottle, consider adding one from our marketplace! It's a great tool to use here for evenly coating the potatoes while only using a minimal amount.

Roast for 25 minutes, flipping potato wedges halfway through

Alternative:Cook on grill in aluminum foil

Make Pesto