This one-pan dinner is inspired by Tuscan summer flavours. Tender chicken is smothered in pesto and nestled around chickpeas, zucchini and tomatoes for a pop of fresh flavour. You won't even miss the carbs tonight!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Drain and rinse chickpeas. Cut zucchini in half lengthwise, then cut into 1/2-inch thick half-moons. Peel, then cut shallot into 1/2-inch pieces. Add kale and 1/2 tbsp oil (dbl for 4ppl) to a medium bowl. Season with salt and pepper. Using hands, massage kale and toss to combine.
Add chickpeas, zucchini, tomatoes, shallots, half the Italian seasoning and 2 tbsp oil (dbl for 4ppl) to a baking sheet. Season with salt and pepper and toss to combine. Roast in the middle of the oven until veggies are tender and golden-brown, 20-22 min.
Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with remaining Italian seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 1-2 min per side.
Add kale to another baking sheet and arrange in a single layer. Place chicken over kale and spread pesto over tops of chicken. Roast in the top of the oven, until chicken is cooked through and kale is tender, 12-14 min.**
Thinly slice chicken. Divide chickpeas, veggies and kale between plates. Top with chicken. Drizzle balsamic glaze over top.