Cauliflower Pesto Chicken and Tomato BakeCauliflower Pesto Chicken and Tomato Bake
Cauliflower Pesto Chicken and Tomato Bake
Cauliflower Pesto Chicken and Tomato Bake
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Recipe - Price Rite Marketplace Corporate
CauliflowerPestoChickenandTomatoBake.jpg
Cauliflower Pesto Chicken and Tomato Bake
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Calories468
Ingredients
2 cups coarsely chopped cauliflower florets (10 ounces)
2 tbs pine nuts
2 cups packed fresh basil leaves
1 garlic clove
1/4 cup shredded Parmesan cheese, divided
1 tbs fresh lemon juice
1/4 cup olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
1 can (15.5 ounces) organic cannellini beans, drained and rinsed
1/2 cup halved cherry tomatoes, sliced
Directions

1. Preheat the oven to 350°. Spray 9-inch square baking dish with cooking spray. Heat medium saucepot of water to a boil over medium-high heat; add cauliflower and cook 8 minutes or until very tender. Drain.

 

2. In large skillet, toast pine nuts over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

 

3. In food processor, purée basil, garlic, 2 tablespoons cheese, lemon juice, cauliflower, pine nuts and ¼ teaspoon salt; with processor running, pour oil through feed tube and process until emulsified. Makes about 1¾ cups.

 

4. Spray same large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to skillet; cook 3 minutes or until browned, turning once.

 

5. Spread ½ cup pesto in bottom of prepared dish; spoon beans over pesto. Place chicken breasts over beans; pour remaining pesto over chicken. Bake 20 minutes or until internal temperature of chicken reaches 165°.

 

6. Preheat broiler to high. Spread tomatoes over chicken; sprinkle with remaining 2 tablespoons cheese. Broil 1 minute or until cheese is golden brown.

 

Nutritional Information
  • 22 g Fat
  • 4 g Saturated
  • 98 mg Cholesterol
  • 679 mg Sodium
  • 22 g Carbohydrates
  • 5 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 45 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
468
Calories

Shop Ingredients

Makes 4 servings
2 cups coarsely chopped cauliflower florets (10 ounces)
Birds Eye Steamfresh Broccoli & Cauliflower, 10.8 oz
Birds Eye Steamfresh Broccoli & Cauliflower, 10.8 oz
$2.59$0.24/oz
2 tbs pine nuts
Not Available
2 cups packed fresh basil leaves
Fresh Basil in Bag, 3 oz
Fresh Basil in Bag, 3 oz
$2.69$0.90/oz
1 garlic clove
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1/4 cup shredded Parmesan cheese, divided
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
$3.79$0.76/oz
1 tbs fresh lemon juice
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$6.98 avg/ea$3.49/lb
1/4 cup olive oil
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
4 boneless, skinless chicken breasts (about 6 ounces each)
Grade A Boneless Skinless Chicken Breasts
Grade A Boneless Skinless Chicken Breasts
$8.54 avg/ea$5.69/lb
1 can (15.5 ounces) organic cannellini beans, drained and rinsed
Bowl & Basket White Kidney Cannellini Beans Alubias, 15 oz
Bowl & Basket White Kidney Cannellini Beans Alubias, 15 oz
$0.89$0.06/oz
1/2 cup halved cherry tomatoes, sliced
Bowl & Basket Grape Tomatoes, 1 pint
Bowl & Basket Grape Tomatoes, 1 pint
$1.99$1.99/pt

Nutritional Information

  • 22 g Fat
  • 4 g Saturated
  • 98 mg Cholesterol
  • 679 mg Sodium
  • 22 g Carbohydrates
  • 5 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 45 g Protein

Directions

1. Preheat the oven to 350°. Spray 9-inch square baking dish with cooking spray. Heat medium saucepot of water to a boil over medium-high heat; add cauliflower and cook 8 minutes or until very tender. Drain.

 

2. In large skillet, toast pine nuts over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

 

3. In food processor, purée basil, garlic, 2 tablespoons cheese, lemon juice, cauliflower, pine nuts and ¼ teaspoon salt; with processor running, pour oil through feed tube and process until emulsified. Makes about 1¾ cups.

 

4. Spray same large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to skillet; cook 3 minutes or until browned, turning once.

 

5. Spread ½ cup pesto in bottom of prepared dish; spoon beans over pesto. Place chicken breasts over beans; pour remaining pesto over chicken. Bake 20 minutes or until internal temperature of chicken reaches 165°.

 

6. Preheat broiler to high. Spread tomatoes over chicken; sprinkle with remaining 2 tablespoons cheese. Broil 1 minute or until cheese is golden brown.