Lemon Pepper Chicken with Walnut Pesto

by admin

1 medium eggplant
2 medium yellow zucchini
2 fresh roma tomatoes
4 boneless, skinless chicken breasts or 6 boneless, skinless thighs
Black pepper
1/2 cup homemade pesto
Fresh basil leaves
Juice of 1-2 lemons

  • Preheat oven to 350° F
  • Line a baking sheet with parchment paper or aluminum foil.
  • Cut eggplant into thick slices.
  • Slice zucchini into lengths
  • Slice tomtatoes thickly
  • Pat chicken breasts or thighs dry and season with lemon juice and then fresh cracked black pepper
  • Place four pieces of eggplant on the baking sheet
  • Now add slices of tomato and zucchini
  • Add fresh basil leaves
  • Top with chicken breast
  • Place in oven and bake for 20 minutes or until chicken is done
  • Remove from oven and place on serving platter or plate
  • Garnish with homemade Walnut Pesto
Basil Walnut Pesto
10-12 basil leaves
2-4 cloves or garlic
1/2 cup walnuts
Juice of 1-2 lemons based on your preference
Olive oil to desired consistency – start with 1/ 4 cup
  • Add all ingredients to food processor and pulse to create a granular paste
  • Add more olive oil if necessary to reach desired consistency

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