Pesto & Goat Cheese Chicken

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★★★★★

5 from 3 reviews

This is a delicious, easy, low sodium dish that goes great with a side of orzo and some steamed veggies.

SODIUM COUNT: 159.8 mg per serving; 639 mg in the whole batch

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Scale

3 ounces goat cheese ((The goat cheese I used had 40 mg sodium per ounce.))
1 Tbsp pesto ((The pesto I used was DeLallo, which is 307 mg per ¼ cup serving.))
4 6-oz chicken breasts (pounded to 1/4″ thickness)
fresh ground black pepper (to taste)

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Instructions

Preheat the oven to 425°F. Prepare a baking sheet by spraying it with nonstick cooking spray.
In a small bowl, stir together the pesto and goat cheese. Set aside.
Place the chicken on the prepared baking sheet and top each breast with fresh ground black pepper.
Divide the goat cheese mixture evenly across each breast.
Place the chicken on the middle rack in the preheated oven. Bake for 10 minutes, then turn the broiler to high. Leave the chicken on the middle rack under the broiler for another 7 minutes.

Notes

NUTRITIONAL INFORMATION Yield: 4 servings
Sodium: 159.8 mg, Calories: 254.5, Total Fat: 7.4 g, Saturated Fat: 3.2 g, Cholesterol: 114.0 mg, Carbohydrates: 0.9 g, Fiber: 0.0 g, Sugar: 0.2 g, Protein: 43.2 g.

Find it online: https://www.sodiumoptional.com/pesto-goat-cheese-chicken/