Oven Chicken with Autumnal Vegetables

and Bean and Basil Pesto
Low-Carb
Calorie smart
Rustic and comforting!
Cooking time: 25 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Pesto

White beans
0 Grams

Instructions

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1 Roast
Preheat the oven to 200°C/180°C. Peel and cut the carrot into coins. Wash and slice leeks and celery. Place the vegetables to a roasting dish together with the chicken breasts. Season with olive oil, salt, pepper and thyme. Roast for 20 min.
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2 Toast nuts
Meanwhile, heat a pan and toast pine nuts until nicely browned, for about 3 minutes. Remove from the pan.
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3 Make pesto
Prepare the pesto. In a mixer or in a food processor, blend smooth basil, rinsed and drained beans, peeled garlic clove, parmesan and the toasted pine nuts. Add a generous amount of olive oil and a few spoons of water, if needed, for the pesto to become smooth. Season with salt and pepper.
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4 Add and serve
Remove the chicken from the oven after 20 min and add the cleaned asparagus (remove woody ends). Continue cooking for a final 5 min. Serve the chicken and vegetables with the bean and basil pesto.
Tips for fussy eaters
Add a few potatoes in the roasting dish.
Pro tip
Next time add a bit more beans and parmesan and you have a winner dip.

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