1-2 tbsp balsamic reduction/glaze (to drizzle over chicken before serving)
2-4 tbsp pesto (to spread on top of chicken before serving)
2 tsp oregano
½ cup prepared quinoa
Salt and pepper to taste
2 cups fresh green beans
1 tsp butter
Directions
Preheat the oven to 400°F (200°C).
Slice the chicken breasts in half without going through to make a pocket.
Stuff the chicken with slices of tomato and mozzarella cheese.
Sprinkle 1 teaspoon of oregano on the outside of the chicken and bake for 25-30 minutes or until the internal temperature reaches 165°F (use a meat thermometer to confirm).
Before serving, spread 1 tablespoon of pesto and drizzle balsamic reduction on top of the chicken.
Prepare quinoa according to package directions. Once cooked, top with salt and pepper to taste.
Trim green beans and place them in a microwave-safe bowl. Add 2-3 tablespoons of water, just enough to cover the bottom of the bowl.
Cover with a microwave-safe plate and steam for 4-6 minutes or until the beans are tender.
Remove from the microwave and add 1 teaspoon of butter, salt, and pepper to taste.
Notes
Quinoa: Use regular rice, cauliflower rice, or a bed of greens
Pesto: Pesto classically contains pine nuts, so if you are nut-free, choose one or make one without.
