Coming at you guys today with another healthy chicken recipe that I’m super excited about! I have to be honest, I can’t take all of the credit for this one, as I was inspired by the Pesto Presto Panko Chicken from Hello Fresh. Jamie and I used to get Hello Fresh all of the time and we loved it, however the meals weren’t the best for our fitness goals so we’re taking a break but I kept all of the Hello Fresh recipe cards ya know, just incase.

I decided to take Hello Fresh’s recipe and make it much more macros friendly, not to mention a whole lot easier. You’ll find the recipe below. You can make 1 chicken breast at a time or a bunch to last you through the week. I really hope you guys enjoy and if you try to make it, be sure to share with me via social.

Okay, let’s do it!

What You’ll Need:

• Thinly sliced raw chicken breast
• Pesto (I recommend Trader Joe’s vegan, kale, cashew & basil pesto)
• Panko bread crumbs
• Spices of your choice
• (optional) Lemon
• (optional) Parmesan cheese

Directions:

1. Preheat oven to 400 degrees
2. Thinly slice chicken breasts. I have tried to use thicker chicken and it did not cook right at all, so I highly recommend using thinly sliced.
3. Lay chicken on a sprayed or non-stick sheet pan
4. Use the back of a spoon or your instrument of choice to spread a layer of pesto onto the raw chicken. You can make this layer as thin or as thick as you’d like.
5. In a bowl, mix together Panko bread crumbs, spices of choice and (optional) parmesan cheese. I choose to not use the cheese due to cutting it from my diet, but i’ve included it before and it tastes yummy!
6. Layer the mixture on top of the raw chicken and pesto.
7. Place on the middle rack of your oven for 25 minutes or until desired doneness.
8. When done cooking, squeeze lemon on top and serve!