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

INGREDIENTS

• 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)

PREPARATION

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.

THE SKINNY

516 calories per serving, 19.2 g fat (2.6 g saturated), 38 g carbs, 7.8 g fiber, 47.5 g protein