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Pesto Chicken with Broccoli and Potatoes

Serving Size

3

Ingredients

  • 12 ounces chicken breast (3 4-oz.)
  • 3 potatoes peeled, quartered
  • 1 1/2 tbsp butter
  • 3/4 cup milk
  • 6 cups broccoli cut into florets
  • 3 tbsp olive oil, divided
  • 3 dashes salt
  • 3 dashes pepper
  • 3 tbsp pesto

Directions

  • Fill a pot with water, add a dash of salt, and bring it to a boil over high heat. While waiting for the water to boil, peel and quarter the potatoes. Once the water is boiling, add the potatoes and cook for 15-20 minutes or until tender.
  • Drain the water and return the potatoes to the same pot. Mash them with a fork, then mix in salt, pepper, butter, and milk until creamy. Set aside.
  • Season the chicken breasts with olive oil, salt, and pepper.
  • Cook the chicken as desired by grilling, baking, or sautéing until fully cooked and no longer pink in the center. The chicken should reach 165 F.
  • Once cooked, top each chicken breast with pesto.
  • Prepare the broccoli by seasoning it with olive oil, salt, and pepper. Cook the broccoli by baking, steaming, or sautéing until tender.
  • Serve the chicken alongside the mashed potatoes and broccoli.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 5 days. No Broccoli: Substitute with asparagus or Brussels sprouts if desired.

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