Another baked chicken recipe; I wish I could say I remember where I first saw this…Pinterest, maybe? Regardless, it’s on a lot of blogs now. We really liked it. The hummus coating kept the chicken very moist while it baked, and formed a nice crust. I think it will be even better with different types of hummus, but it was definitely worth repeating, and can’t beat the relatively low cal. I served this with roasted brussels sprouts, cauliflower, and yellow pepper, and a wild rice mix.
I have always been pretty tried and true when it comes to pesto, but I thought this “Skinny” pesto from Skinnytaste (which has shaped up to be one of my favorite websites for great ideas) was worth a try. And you know, I hardly noticed the lack of pine nuts and less oil. Give it a try – makes pesto less of a no-no if you’re watching calories etc.
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
This was a quick and tasty meal that tasted a lot more caloric than it was. 🙂 I used Skinnytaste’s method of making basil pesto, leaving out the pine nuts and cutting out a lot of the oil. It was very good; you’d hardly notice it. I also used part-skim mozzarella, which also worked well. This made enough for leftovers, and it reheated for a nice lunch. We had this with asparagus tossed with a leftover pepper I had lying around. Definitely a make-again, but worth waiting until summer when the tomatoes and basil are very fresh.
Om nom nom! 