Vegetable oil Cooking spray
2 cups torn spinach
1 cup parsley leaves
1 cup basil leaves
¼ cup grated parmesan
2 tablespoons toasted pecans (or walnuts, pine nuts, almonds)
3 cloves garlic
1 tablespoon lemon juice
¼ teaspoon salt
3 tablespoons olive oil
1 ½ pound small potatoes such as fingerling (large potatoes cut in half)
1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 teaspoon Jane’s Krazy Mixed-Up Salt
20 ounces mixed small tomatoes (large ones cut in half)
DirectionsPreheat the oven to 425 degrees. Line 2 sheet pans with aluminum foil or parchment paper and spray with vegetable oil cooking spray. Place one rack in the middle of the oven and one directly below that.
Meanwhile, place the pesto ingredients into a food processor; process until smooth. You may need to scrape down the sides with a rubber scraper. Place half of the pesto into a plastic zip-top bag, add the potatoes and “squish” around to evenly coat the potatoes with the pesto. Spread the potatoes on the prepared sheet pan and roast for 15 minutes.
Sprinkle the chicken bites with the salt seasoning. Take the remaining pesto and add to the same zip-top bag and add the chicken; squish it around to coat with pesto. Once the potatoes have cooked for 15 minutes, remove the pan and stir and move them to one side (keep them in a single layer). Add the chicken to the other side of the pan and roast for 15 additional minutes or until the chicken registers 165 degrees on a meat thermometer. Place the tomatoes on the second sheet pan and give them a spritz with vegetable oil cooking spray or oil and place them on the lower rack in the oven for the same15 minutes.
Yield: 6 Servings
Nutrition Breakdown: Calories: 350, Fat 14g (2.5g saturated fat, 8g monounsaturated fat), Cholesterol 75mg, Sodium 440mg, Carbohydrate 24g, Fiber 4g, Protein 30g, Potassium 1273mg.
Percent Daily Value: 35% Vitamin A, 70% Vitamin C, 15% Iron, 10% Calcium
Carbohydrate Choice: 1 ½ Carbohydrates
Diabetes Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meats