One of my favorite ways to cook is to utilize what I have on hand and incorporate leftovers. I’m not a big leftovers fan, so if I can create something new out of it, I’m golden. We had some chicken in the fridge that needed to be cooked and I didn’t feel like making Mexican or Chinese, our usual go-to, so I decided on an Italian flare- Pesto Chicken.
What you’ll need:
- Pesto (I got this jar of prepared pesto at Aldi for super cheap and it was really good, nice to have in your pantry and can make a quick pasta dinner or use it as a dressing on a dish)
- Olive oil
Firstly, I laid out the chicken on a pan with a slivered onion and sliced up tomatoes. I sprinkled all of that with olive oil and some salt and pepper.
I then just took my jar of pesto and smoothed it out over all the chicken, squeezed a little lemon on top and stuck it in a 400 degree oven for 30 minutes. If you had cheese, mmmmmm. That would be delicious. I would say in the last 5 minutes sprinkle some Parmesan or Mozarella cheese over the top and it would get melty and delicious. But, for once, I was out of cheese.
Once I took it out of the oven, I squeezed 1/2 a lemon on top and it was good to go! I’m not going to lie, pesto does not look the most appetizing, but the flavors were bright and really delicious.
I had some leftover white rice from takeout Chinese the other night, so I just heated that up with a little salt, pepper, olive oil and lemon juice and then made a side of green beans and had a feast in just 30 minutes. My idea of the perfect week night meal (I mean, other than pizza, wings, take out, frozen meals, steak… you get the point. I’d eat just about anything.