Friday, February 11, 2011

Black Bean-Almond Pesto Chicken

From Self's November 2008 feature of Eat Healthy All Week, here is an interesting chicken recipe, full of flavor.

Black Bean–Almond Pesto Chicken

Serves 1


  • 1/4 cup packed fresh basil
  • 2 tablespoons slivered almonds
  • 2 tablespoons canned black beans
  • 1 clove of garlic, chopped
  • 2 teaspoons extra light olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1 boneless, skinless chicken breast (about 6 oz)
  • 1/2 large zucchini, thinly sliced
  • 1/4 cup cherry or grape tomatoes, quartered
  • 1/2 cup cooked brown rice (left over from Tuesday's dinner)


  1. In a mini-chopper, blend basil, almonds, beans, garlic, 1 tsp oil and 1/8 tsp salt until mixture is combined but chunky. Heat oven to 400°. Heat a small ovensafe skillet over high heat. Add remaining1 tsp oil. Sprinkle chicken with remaining 1/8 tsp salt. Cook chicken until it browns, 2 to 3 minutes. Move chicken to one side; add zucchini and tomatoes. Top chicken and vegetables with pesto. Cover and bake until chicken is cooked through, 12 to 14 minutes. Cool 5 minutes, then slice chicken. Place rice in an airtight container; top with chicken and vegetables and refrigerate until ready to serve. When ready to eat, microwave on high 2 to 3 minutes.